Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates

Luping Gu; Yujie Su; Mengqi Zhang; Cuihua Chang; Junhua Li; David Julian McClements; Yanjun Yang

doi:10.1016/j.foodres.2017.03.015

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Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates

Luping Gu Yujie Su Mengqi Zhang Cuihua Chang Junhua Li David Julian McClements Yanjun Yang

Year: 2017 Journal: Food Research International Vol: 96 Pages: 84-93 Publisher: Elsevier BV

DOI: 10.1016/j.foodres.2017.03.015

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Keywords:

Creaming Chemistry Emulsion Antioxidant Catechin Chromatography Conjugate Particle size Carotene Fractionation Chemical stability Egg white Organic chemistry Polyphenol

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Protein Hydrolysis and Bioactive Peptides

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates

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