Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability

Jingjing Chen; Fang Li; Zhengze Li; David Julian McClements; Hang Xiao

doi:10.1016/j.foodhyd.2017.01.024

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Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability

Jingjing Chen Fang Li Zhengze Li David Julian McClements Hang Xiao

Year: 2017 Journal: Food Hydrocolloids Vol: 69 Pages: 49-55 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2017.01.024

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Keywords:

Emulsion Sonication Carotene Dissolution Chemical stability Spray drying Chemistry Freeze-drying Chemical engineering Chromatography Food science Materials science Organic chemistry

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Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Bee Products Chemical Analysis

Life Sciences → Agricultural and Biological Sciences → Insect Science

Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability

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Citation History

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