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Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility

Yuanyuan Zhang, Tiehua Zhang, Chao Dong, Ru Zhao, Xiaoge Zhang, Cuina Wang

2023Food Chemistry84 citationsDOI

Topics & Concepts

Whey protein isolateChemistryPectinChlorogenic acidCovalent bondWhey proteinEmulsionChromatographyLycopeneFood scienceOrganic chemistryAntioxidantProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis
Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility | Litcius