Effect of protein oxidation on the emulsion carrier prepared by rice bran protein for improving stability and bioavailability of β-carotene
Qi Zhou, Jianqiang Wang, Helin Li, Xiaojuan Wu, Wei Wu
Topics & Concepts
EmulsionBioavailabilityChemistryAntioxidantDigestion (alchemy)BranFood scienceLipid oxidationParticle sizeCaroteneChromatographyBiochemistryBiologyOrganic chemistryPharmacologyRaw materialPhysical chemistryProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis