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- W2895880613 abstract "Abstract β-carotene was encapsulated in Pickering emulsions stabilized by biopolymer particles formed by wheat gluten nanoparticles (WGN) or wheat gluten nanoparticle-xanthan gum (WGN-XG) complexes. The WGN-XG emulsions had larger initial mean particle diameters (23.9 μm) than the WGN ones (9.4 μm), but they were still stable to aggregation over a wide range of pH values (4–8) and salt levels (0–1000 mM NaCl). They were also effective at protecting β-carotene from chemical degradation during storage, with around 94.3% and 70.1% of the carotenoids being retained after one-month storage at 25 and 37 °C, respectively. WGN-XG and WGN emulsions were both stable to thermal sterilization. An in vitro digestion experiment showed that β-carotene had a higher bioaccessibility in the WGN-XG emulsions than in the WGN ones. These results may facilitate the design of Pickering emulsions with high stability for nutraceutical delivery in food and supplement products." @default.
- W2895880613 created "2018-10-26" @default.
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- W2895880613 date "2019-04-01" @default.
- W2895880613 modified "2023-10-14" @default.
- W2895880613 title "Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility" @default.
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- W2895880613 doi "https://doi.org/10.1016/j.foodhyd.2018.10.032" @default.
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