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Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants

Qing Guo, Ipek Bayram, Xin Shu, Jiaqi Su, Wenyan Liao, Yuan Wang, Yanxiang Gao

2021Food Chemistry73 citationsDOIOpen Access PDF

Topics & Concepts

CreamingEmulsionChemistryCaroteneCurcuminPectinPea proteinThermal stabilityChromatographyFood scienceNuclear chemistryOrganic chemistryBiochemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis
Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants | Litcius