Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene

Lu, Yao; Mao, Like; Cui, Mengnan; Yuan, Fang; Gao, Yanxiang

doi:10.1021/acs.jafc.9b01156

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Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene

Author(s): Yao Lu ¹ , Like Mao ¹ , Mengnan Cui ¹ , Fang Yuan ¹ , Yanxiang Gao ¹

Publication date Created: June 03 2019

Publication date (Electronic): June 03 2019

Journal: Journal of Agricultural and Food Chemistry

Publisher: American Chemical Society (ACS)

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Title: Journal of Agricultural and Food Chemistry

Abbreviated Title: J. Agric. Food Chem.

Publisher: American Chemical Society (ACS)

ISSN (Print): 0021-8561

ISSN (Electronic): 1520-5118

Publication date Created: June 03 2019

Publication date (Electronic): June 03 2019

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[1 ]Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, People’s Republic of China

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DOI: 10.1021/acs.jafc.9b01156

SO-VID: a47209c7-a314-4268-ae59-df6bcaff9f40

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Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene

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