Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms.

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作者： Tai Boon,Tan ^[1] ; Nor Shariffa,Yussof ^[1] ; Faridah,Abas ^[2] ; Hamed,Mirhosseini ^[1] ; Imededdine Arbi,Nehdi ^[3] ; Chin Ping,Tan ^[4]

作者单位： Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. ^[1] Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. ^[2] King Saud University, College of Science, Chemistry Department, Riyadh, Saudi Arabia. ^[3] Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: tancp@upm.edu.my. ^[4]

关键词 Centrifugation speed Freeze–thaw cycle Heat treatment Ionic strength Storage stability pH

主题词乳化剂(Emulsifying Agents);乳状剂(Emulsions);叶黄素(Lutein);溶剂(Solvents)

DOI 10.1016/j.foodchem.2016.03.008

PMID 27006226

发布时间 2022-04-08

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