Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates

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Title
Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid–lactoferrin–glucose/polydextrose conjugates
Authors
Keywords
Chlorogenic acid–lactoferrin conjugate, Glucose, Polydextrose, Maillard reaction, β-Carotene emulsions, Physicochemical stability
Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 338-346
Publisher
Elsevier BV
Online
2015-09-15
DOI
10.1016/j.foodchem.2015.09.047

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