A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein
Li Ren, Tiancong Song, Yulin Feng, Mengmeng Zhang, Huijuan Zhang, Jing Wang, Jing Wang
Topics & Concepts
LuteinGellan gumEmulsionAmyloid fibrilChemistryFibrilGlutenFood scienceWheat glutenXanthan gumBiochemistryMaterials scienceRheologyCarotenoidAmyloid βMedicinePathologyDiseaseComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties