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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...

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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

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