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

标题
Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility
作者
关键词
β-carotene, Wheat gluten nanoparticle, Xanthan gum, Pickering emulsions, Degradation
出版物
FOOD HYDROCOLLOIDS
Volume 89, Issue -, Pages 80-89
出版商
Elsevier BV
发表日期
2018-10-20
DOI
10.1016/j.foodhyd.2018.10.032

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