Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions

2021 ◽  
pp. 131706
Author(s):  
Weijun Chen ◽  
Wenjun Wang ◽  
Mingming Guo ◽  
Yuncheng Li ◽  
Fanbing Meng ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Gum Acacia ◽  
Physicochemical Stability ◽  
In Vitro Bioaccessibility ◽  
Β Carotene

The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions

2017 ◽  
Vol 8 (1) ◽  
pp. 415-423 ◽  
Author(s):  
Duoxia Xu ◽  
Yameng Qi ◽  
Xu Wang ◽  
Xin Li ◽  
Shaojia Wang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Physicochemical Stability ◽  
The Impact ◽  
Β Carotene ◽  
Flaxseed Gum

The impact of flaxseed gum (FG) on the microrheological properties and physicochemical stability of whey protein isolate (WPI) stabilized β-carotene emulsions at pH 3.0 was studied.

Enhancing the physicochemical stability of β-carotene solid lipid nanoparticle (SLNP) using whey protein isolate

2018 ◽  
Vol 105 ◽  
pp. 962-969 ◽  
Author(s):  
Bahar Mehrad ◽  
Raheleh Ravanfar ◽  
Jonathan Licker ◽  
Joe M. Regenstein ◽  
Alireza Abbaspourrad
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Solid Lipid Nanoparticle ◽  
Solid Lipid ◽  
Lipid Nanoparticle ◽  
Physicochemical Stability ◽  
Β Carotene
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