Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion

In this study, β-carotene-loaded nanoemulsions are emulsified using four biomacromolecular proteins—peanut protein isolate (PPI), soy protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI)—in order to explore their emulsion stability and in vitro digestion characteri...

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Detalles Bibliográficos
Autores principales: Liu, Yanlong, Liu, Chang, Zhang, Shenyi, Li, Jishu, Zheng, Huanyu, Jin, Hua, Xu, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826833/
https://www.ncbi.nlm.nih.gov/pubmed/33440816
http://dx.doi.org/10.3390/nano11010167

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826833/
https://www.ncbi.nlm.nih.gov/pubmed/33440816
http://dx.doi.org/10.3390/nano11010167

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