Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release

Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that...

Descripción completa

Detalles Bibliográficos
Autores principales: Ye, Haoxin, Chen, Tingshuai, Huang, Min, Ren, Gerui, Lei, Qunfang, Fang, Wenjun, Xie, Hujun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8465917/
https://www.ncbi.nlm.nih.gov/pubmed/34574098
http://dx.doi.org/10.3390/foods10091991

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8465917/
https://www.ncbi.nlm.nih.gov/pubmed/34574098
http://dx.doi.org/10.3390/foods10091991

Ejemplares similares