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Spice aldehydes improve emulsification stability of β-carotene by Schiff base reaction binding sodium caseinate as

Ya Yu1, Mengting Yuan1, Ling Zhou1

  • 1College of Food and Nutrition, Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, Anhui 230036, China.

Food Chemistry
|February 13, 2025
PubMed

Keywords:
Emulsifying propertiesSchiff base reactionSodium caseinateSpice aldehydeβ-Carotene

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