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Journal of Dispersion Science and Technology Volume 34, 2013 - Issue 6
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Original Articles

Stability of β-Carotene in Oil-in-Water Emulsions Prepared by Mixed Layer and Bilayer of Whey Protein Isolate and Beet Pectin

Duoxia Xu College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, P. R. China
,
Xiaoya Wang College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, P. R. China
,
Fang Yuan College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, P. R. China
,
Zhanqun Hou College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, P. R. China
&
Yanxiang Gao College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, P. R. ChinaCorrespondence[email protected]
Pages 785-792 | Received 03 May 2012, Accepted 04 May 2012, Published online: 23 May 2013

Citations (11)

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Like Mao, Di Wang, Fuguo Liu & Yanxiang Gao. (2018) Emulsion design for the delivery of β-carotene in complex food systems. Critical Reviews in Food Science and Nutrition 58:5, pages 770-784.
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Articles from other publishers (10)

Hongjuan Li, Yumeng Zhang, Xia Liu, Mengfan Li, Leilei Zhang, Jingjing Yang, Dan Li, Hongbo Li, Xiaopeng Wang & Jinghua Yu. (2023) The effect of vegetable oil pre‐emulsified with whey protein and pectin on physicochemical properties and microstructure of low‐fat yogurt. Journal of Food Science 88:6, pages 2273-2285.
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Priscilla Magalhães de Lima, Gustavo César Dacanal, Lorena Silva Pinho, Samuel Henrique Gomes de Sá, Marcelo Thomazini & Carmen Sílvia Favaro-Trindade. (2022) Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye. Molecules 27:21, pages 7530.
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Jenifer Santos, Luis A. Trujillo-Cayado, Marina Barquero & Nuria Calero. (2022) Influence of Type and Concentration of Biopolymer on β-Carotene Encapsulation Efficiency in Nanoemulsions Based on Linseed Oil. Polymers 14:21, pages 4640.
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Priscilla M. Lima, Gustavo C. Dacanal, Lorena Silva Pinho, Luis Jaime Pérez-Córdoba, Marcelo Thomazini, Izabel Cristina Freitas Moraes & Carmen S. Favaro-Trindade. (2021) Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying. Food Research International 148, pages 110627.
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Zhanxiang Wang, Da Ma, Liang Gan, Xuanxuan Lu & Yong Wang. (2021) Octenyl succinate esterified gum arabic stabilized emulsions: Preparation, stability and in vitro gastrointestinal digestion. LWT 149, pages 112022.
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Bulei Sheng, Lin Li, Xia Zhang, Wenjuan Jiao, Di Zhao, Xue Wang, Liting Wan, Bing Li & Hui Rong. (2018) Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions. Molecules 23:2, pages 495.
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Amr M. Bakry, Zheng Fang, Muhammad Aslam Khan, Yantao Chen, Yong Q. Chen & Li Liang. (2017) Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability . International Journal of Food Science & Technology 52:2, pages 494-503.
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Yang Yang, Yanzhu Guo, Runcang Sun & Xiaohui Wang. (2016) Self-assembly and β-carotene loading capacity of hydroxyethyl cellulose-graft-linoleic acid nanomicelles. Carbohydrate Polymers 145, pages 56-63.
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Elena Arranz, Milena Corredig & Anilda Guri. (2016) Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut. Food & Function 7:8, pages 3319-3336.
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Yuwei Liu, Zhanqun Hou, Jia Yang & Yanxiang Gao. (2014) Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic. Journal of Food Science and Technology.
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