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
Topics & Concepts
CreamingEmulsionChemistryCaroteneCurcuminPectinPea proteinThermal stabilityChromatographyFood scienceNuclear chemistryOrganic chemistryBiochemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis