Pectin-peptide complexes ameliorated physicochemical stabilities and in vitro digestion abilities of β-carotene loaded emulsions.
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DOI: 10.1016/j.foodchem.2020.128209
Abstract: To improve the stabilities of low methoxy pectin (LMP) stabilized O/W emulsions for the delivery of bioactive substances, LMP was firstly modified with soy peptide (SP), corn peptide (CP) and whey protein peptide (WPP), respectively,… read more here.
Keywords: vitro digestion; peptide complexes; lmp peptide; stabilized emulsions ... See more keywords