Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein-Reference-Cited by-同舟云学术

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Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein

Published:2021-05 Issue: Volume:142 Page:111024
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xu Lilan^ORCID,Wang Jing,Su Yujie,Chang Cuihua,Gu Luping,Yang Yanjun,Li Junhua

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health;Abdel-Aal;Nutrients,2013

2. Development of a low resolution 1HNMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk;Au;Food Chemistry,2016

3. Increasing water solubility with decreasing droplet size limits the use of water NMR diffusometry in submicron W/O emulsion droplet size analysis;Balcaen;Journal of Colloid and Interface Science,2018

4. Lutein and zeaxanthin supplementation reduces photooxidative damage and modulates the expression of inflammation-related genes in retinal pigment epithelial cells;Bian;Free Radical Biology & Medicine,2012

5. Factors influencing the chemical stability of carotenoids in foods;Boon;Critical Reviews in Food Science and Nutrition,2010

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. High internal phase emulsions stabilized by fluorescent phycocyanin for improved stability and bioaccessibility of β‐carotene;Journal of the Science of Food and Agriculture;2024-09-10

2. Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications;Trends in Food Science & Technology;2024-09

3. Walnut protein isolate based emulsion as a promising delivery system enhanced lutein bioaccessibility;International Journal of Biological Macromolecules;2024-08

4. New discovery of the coalescence kinetics of sesame oil droplets under a high internal phase: A highly efficient oil extraction technique;Food Chemistry;2024-06

5. Fabrication of nanoemulsion stabilized by high-pressure modified soy protein isolate-genistein for the encapsulation of lutein;Journal of Food Engineering;2023-12

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