Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid
Yikun Liu, Chi Yan, Jun Chen, Yi Wang, Ruihong Liang, Liqiang Zou, David Julian McClements, Wei Liu
Topics & Concepts
Tannic acidStarchRheologyChemical engineeringSuccinic anhydrideMaterials scienceHydrogen bondEmulsionChemistryPolymer chemistryOrganic chemistryComposite materialMoleculeEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis