Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly

Jingjie Hou; Guixin Tan; Shihui Hua; Huajiang Zhang; Jing Wang; Ning Xia; Sijie Zhou; Dong An

doi:10.1016/j.foodres.2023.113835

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Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly

Jingjie Hou Guixin Tan Shihui Hua Huajiang Zhang Jing Wang Ning Xia Sijie Zhou Dong An

Year: 2023 Journal: Food Research International Vol: 177 Pages: 113835-113835 Publisher: Elsevier BV

DOI: 10.1016/j.foodres.2023.113835

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Keywords:

Rheology Yolk Pickering emulsion Thixotropy Viscoelasticity Chemical engineering Carotene Chemistry Phase (matter) Ionic strength Materials science Food science Chromatography Composite material Emulsion 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

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly

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Citation History

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