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Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion

In this study, β-carotene-loaded nanoemulsions are emulsified using four biomacromolecular proteins—peanut protein isolate (PPI), soy protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI)—in order to explore their emulsion stability and in vitro digestion characteri...

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Principais autores: Yanlong Liu, Chang Liu, Shenyi Zhang, Jishu Li, Huanyu Zheng, Hua Jin, Jing Xu
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2021-01-01
coleção:Nanomaterials
Assuntos:
protein
β-carotene
nanoemulsions
in vitro digestion
physicochemical stability
Acesso em linha:https://www.mdpi.com/2079-4991/11/1/167
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