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

Christos Soukoulis; Maria Tsevdou; Christelle M. André; Sébastien Cambier; Lina Yonekura; Petros Taoukis; Lucien Hoffmann

doi:10.1016/j.foodchem.2016.09.175

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

Christos Soukoulis Maria Tsevdou Christelle M. André Sébastien Cambier Lina Yonekura Petros Taoukis Lucien Hoffmann

Year: 2016 Journal: Food Chemistry Vol: 220 Pages: 208-218 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2016.09.175

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Keywords:

Chemistry Carotene Ionic strength Biopolymer Colloid Emulsion Chromatography Carrageenan Nuclear chemistry Food science Aqueous solution Polymer Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Algal biology and biofuel production

Physical Sciences → Energy → Renewable Energy, Sustainability and the Environment

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

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