Effect of temperature and pH on the encapsulation and release of β-carotene from octenylsuccinated oat β-glucan micelles
Zhen Wu, Ruiping Gao, Gaojuan Zhou, Yongxia Huang, Xiaowan Zhao, Fayin Ye, Guohua Zhao
Topics & Concepts
ChemistryMicelleSolubilityCaroteneSwellingGlucanChemical engineeringChromatographyAqueous solutionOrganic chemistryEngineeringSurfactants and Colloidal SystemsProteins in Food SystemsProtein Interaction Studies and Fluorescence Analysis