Encapsulation of β-carotene in Nanoemulsion-Based Delivery Systems Formed by Spontaneous Emulsification: Influence of Lipid Composition on Stability and Bioaccessibility

Ruojie Zhang; Zipei Zhang; Taha Kumosani; Sawsan Khoja; Khalid Omer Abualnaja; David Julian McClements

doi:10.1007/s11483-016-9426-7

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Encapsulation of β-carotene in Nanoemulsion-Based Delivery Systems Formed by Spontaneous Emulsification: Influence of Lipid Composition on Stability and Bioaccessibility

Ruojie Zhang Zipei Zhang Taha Kumosani Sawsan Khoja Khalid Omer Abualnaja David Julian McClements

Year: 2016 Journal: Food Biophysics Vol: 11 (2)Pages: 154-164 Publisher: Springer Science+Business Media

DOI: 10.1007/s11483-016-9426-7

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Keywords:

Bioavailability Carotene Micelle Emulsion Nutraceutical Chemistry Chromatography Food science Materials science Chemical engineering Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Encapsulation of β-carotene in Nanoemulsion-Based Delivery Systems Formed by Spontaneous Emulsification: Influence of Lipid Composition on Stability and Bioaccessibility

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