Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion

Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion

In this study, β-carotene-loaded nanoemulsions are emulsified using four biomacromolecular proteins—peanut protein isolate (PPI), soy protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI)—in order to explore their emulsion stability and in vitro digestion characteri...

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Bibliographic Details
Main Authors: Yanlong Liu, Chang Liu, Shenyi Zhang, Jishu Li, Huanyu Zheng, Hua Jin, Jing Xu
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Nanomaterials
Subjects:
protein
β-carotene
nanoemulsions
in vitro digestion
physicochemical stability
Online Access:https://www.mdpi.com/2079-4991/11/1/167

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https://www.mdpi.com/2079-4991/11/1/167

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