The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

Jiang Yi; Yue Li; Fang Zhong; Wallace Yokoyama

doi:10.1016/j.foodhyd.2013.07.025

ScienceGate Book Chapters

JOURNAL ARTICLE

The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

Jiang Yi Yue Li Fang Zhong Wallace Yokoyama

Year: 2013 Journal: Food Hydrocolloids Vol: 35 Pages: 19-27 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2013.07.025

Get Full-Text PDF Get Analytical Report

Keywords:

Chemistry Emulsion Oil droplet Homogenization (climate) Bioavailability Aqueous two-phase system Sodium Caseinate Chromatography Flocculation Sodium Settling Carotene Coalescence (physics) Lecithin Aqueous solution Chemical engineering Food science Organic chemistry

Metrics

228

Cited By

24.24

FWCI (Field Weighted Citation Impact)

Refs

1.00

Citation Normalized Percentile

Is in top 1%

Is in top 10%

Citation History

Topics

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Antioxidant Activity and Oxidative Stress

Health Sciences → Medicine → Biochemistry

Fatty Acid Research and Health

Health Sciences → Nursing → Nutrition and Dietetics

The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

Metrics

Citation History

Topics

Related Documents

Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions

Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types

Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions

Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate

Red palm oil Pickering emulsion with pectin yields improved in vitro beta carotene bioaccessibility and oil stability: Physicochemical characterization and shelf stability studies