Emulsifying properties, in vitro digestive characteristics, and β-carotene bioaccessibility of mandarin peel pectin emulsions prepared with different carrier oil phases
Guoliang Han, Xingke Duan, Bing Jiang, Yifan Li, Bowen Li, Jinyan Yang, Siyi Pan, Fengxia Liu
Topics & Concepts
CaroteneChemistryPectinFood scienceCarotenoidEmulsionPeanut oilOlive oilParticle sizeRheologyChromatographyRaw materialOrganic chemistryMaterials sciencePhysical chemistryComposite materialProteins in Food SystemsPolysaccharides and Plant Cell WallsPolysaccharides Composition and Applications