Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions

Food Research International

Volumn 127, Issue , 2020, Pages

  Chen, Yashu ^a,b   Zhang, Ruojie ^b   Xie, Bijun ^a   Sun, Zhida ^a   McClements, David Julian ^b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Carotenoids; Nanoemulsions; Nutraceuticals; Oxidation; Polyphenols

Indexed keywords

ANTIOXIDANTS; DROPS; FLAVONOIDS; OXIDATION; PH; PLANTS (BOTANY); PROTEINS;

ANTI-OXIDANT ACTIVITIES; CAROTENOIDS; DROPLET AGGREGATION; ELECTROSTATIC REPULSION; FUNCTIONAL PROPERTIES; NANO-EMULSIONS; NUTRACEUTICALS; POLYPHENOLS;

CHEMICAL STABILITY;

ANTIOXIDANT; BETA CAROTENE; EMULSIFYING AGENT; NANOMATERIAL; PROANTHOCYANIDIN; WHEY PROTEIN;

CHEMISTRY; EMULSION; LOTUS (GENUS);

ANTIOXIDANTS; BETA CAROTENE; EMULSIFYING AGENTS; EMULSIONS; LOTUS; NANOSTRUCTURES; PROANTHOCYANIDINS; WHEY PROTEINS;

EID: 85073723673     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2019.108738     Document Type: Article

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