In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound

In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound

In this study, we employed the ultrasound-prepared electrostatic complex and covalent conjugate of soy protein isolate (SPI) and citrus pectin (CP) to prepare β-carotene-loaded nanoemulsions. The in vitro digestion and storage stability of nanoemulsions stabilized by different types of emulsifiers w...

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Bibliographic Details
Main Authors: Xiaobin Ma, Tianyi Yan, Song Miao, Like Mao, Donghong Liu
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
delivery system
in vitro digestion
ultrasound
protein–polysaccharide interaction
electrostatic interaction
Maillard reaction
Online Access:https://www.mdpi.com/2304-8158/11/16/2410

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