Improved stability and controlled release of lutein-loaded micelles based on glycosylated casein via Maillard reaction
Lutein was encapsulated in glycosylated micelles and the controlled delivery property was investigated. The particle size at different pH and CaCl2 concentration showed that the stability of micelles based on glycosylated casein was significantly superior to that of casein/dextran mixture. The bigge...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-06-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461830121X |