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Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose

Fuguo Liu1, Di Wang1, Honggao Xu1

  • 1Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.

Food Chemistry
|November 24, 2015
PubMed

Keywords:
Chlorogenic acid–lactoferrin conjugateGlucoseMaillard reactionPhysicochemical stabilityPolydextroseβ-Carotene emulsions

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