Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

Dongwen Fu; Sumeng Deng; David Julian McClements; Lei Zhou; Liqiang Zou; Jiang Yi; Chengmei Liu; Wei Liu

doi:10.1016/j.foodhyd.2018.10.032

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Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

Dongwen Fu Sumeng Deng David Julian McClements Lei Zhou Liqiang Zou Jiang Yi Chengmei Liu Wei Liu

Year: 2018 Journal: Food Hydrocolloids Vol: 89 Pages: 80-89 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2018.10.032

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Keywords:

Xanthan gum Food science Chemistry Nanoparticle Biopolymer Pickering emulsion Gluten Materials science Nanotechnology Polymer Rheology Composite material Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Food composition and properties

Health Sciences → Nursing → Nutrition and Dietetics

Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

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Citation History

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