Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion

Published 2016 View Full Article

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Title
Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion
Authors
Keywords
α-Lactalbumin, Nano-encapsulation, β-Carotene, SDS–PAGE, Chemical stability
Journal
FOOD CHEMISTRY
Volume 205, Issue -, Pages 73-80
Publisher
Elsevier BV
Online
2016-03-03
DOI
10.1016/j.foodchem.2016.03.005

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