Concepedia

Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates

Luping Gu, Yujie Su, Mengqi Zhang, Cuihua Chang, Junhua Li, David Julian McClements, Yanjun Yang

Food Research International · 2017 · 109 citations · 44 references

DOI

Concepts

References

44

Antioxidant Determinations by the Use of a Stable Free Radical

Marsden S. Blois · Nature · 1958 · 12.5K citations

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Recent advances in the understanding of egg white protein functionality

Yoshinori Mine · Trends in Food Science & Technology · 1995 · 628 citations

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Mechanisms of lipid oxidation in food dispersions

Thaddao Waraho, David Julian McClements, Eric A. Decker · Trends in Food Science & Technology · 2010 · 591 citations

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Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Claire Berton‐Carabin, Marie‐Hélène Ropers, Claude Génot · Comprehensive Reviews in Food Science and Food Safety · 2014 · 544 citations · Full text

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Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

Yuan Yuan, Yanxiang Gao, Jian Zhao et al. · Food Research International · 2007 · 491 citations

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