Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

Food Chemistry - Tập 132 Số 3 - Trang 1221-1229 - 2012
Cheng Qian1, Eric A. Decker1, Hang Xiao1, David Julian McClements2
1Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
2Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States. Electronic address: [email protected].

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