Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

Published 2016 View Full Article

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Title
Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids
Authors
Keywords
Polysaccharide properties, Lipid-soluble pigments, Emulsion, Bioavailability, Carotenoid polarity
Journal
FOOD HYDROCOLLOIDS
Volume 60, Issue -, Pages 580-588
Publisher
Elsevier BV
Online
2016-05-01
DOI
10.1016/j.foodhyd.2016.04.038

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