Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics.
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DOI: 10.1016/j.foodchem.2018.11.039
Abstract: The aim of this work was to study the formation of lipid nanoparticles (LNPs) with low (corn and olive oil) or high temperature melting lipids (cocoa butter and hydrogenated coconut oil). Moreover, their β-carotene stability… read more here.
Keywords: vitro digestibility; carotene; lipid nanoparticles; stability vitro ... See more keywords