Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes
Zheng Xu, Xiaoying Zhang, Xixi Wu, Danhua Ma, Yuyang Huang, Qingkui Zhao, Shuang Zhang, Yang Li
Topics & Concepts
HydrolysateXanthan gumChemistryCaroteneFood scienceVitaminEmulsionChromatographyHydrolysisBiochemistryMaterials scienceRheologyComposite materialProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes