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Journal Abstract Search

185 related items for PubMed ID: 27211644

  • 1. Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions.
    Liu L, Gao Y, McClements DJ, Decker EA.
    Food Chem; 2016 Nov 01; 210():242-8. PubMed ID: 27211644
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  • 2. Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (-)-epigallocatechin gallate or chlorogenic acid.
    Wang X, Liu F, Liu L, Wei Z, Yuan F, Gao Y.
    Food Chem; 2015 Apr 15; 173():564-8. PubMed ID: 25466060
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  • 3. Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates.
    Liu F, Wang D, Sun C, McClements DJ, Gao Y.
    Food Chem; 2016 Aug 15; 205():129-39. PubMed ID: 27006223
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  • 4. A glycated whey protein isolate-epigallocatechin gallate nanocomplex enhances the stability of emulsion delivery of β-carotene during simulated digestion.
    Wang Q, Li W, Liu P, Hu Z, Qin X, Liu G.
    Food Funct; 2019 Oct 16; 10(10):6829-6839. PubMed ID: 31578532
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  • 14. Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion.
    Chen W, Zhu J, Wang W, Liu D, Zhang Y, Li Y, Meng F, Zhang W, Liu D.
    Food Chem; 2023 Jan 15; 399():133727. PubMed ID: 36027815
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  • 15. Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types.
    Meroni E, Raikos V.
    Food Funct; 2018 Jan 24; 9(1):320-330. PubMed ID: 29177307
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  • 16. Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.
    Gu L, Su Y, Zhang M, Chang C, Li J, McClements DJ, Yang Y.
    Food Res Int; 2017 Jun 24; 96():84-93. PubMed ID: 28528111
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  • 17. Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β-Carotene: A Comparison of Low-Fat and High-Fat Samples.
    Xia Z, McClements DJ, Xiao H.
    J Food Sci; 2017 Feb 24; 82(2):373-379. PubMed ID: 28103395
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  • 20. Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion.
    Yi J, Fan Y, Zhang Y, Zhao L.
    Food Chem; 2016 Aug 15; 205():73-80. PubMed ID: 27006216
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