Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity
Li‐Hua Pan, Cui-Ling Wu, Shuizhong Luo, Jian‐Ping Luo, Zhi Zheng, Shaotong Jiang, Yanyan Zhao, Xiyang Zhong
Topics & Concepts
EmulsionLuteinChemistryFood scienceXanthan gumIngredientSugarSucroseChewinessDPPHSunflower oilRheologyChromatographyAntioxidantMaterials scienceBiochemistryComposite materialCarotenoidProteins in Food SystemsMicroencapsulation and Drying ProcessesTea Polyphenols and Effects