Study on physicochemical characteristics of lutein nanoemulsions stabilized by chickpea protein isolate-stevioside complex.

Yayuan XuJiangfeng SongZhuqing DaiLiying NiuLi DajingCai-E Wu

Published in: Journal of the science of food and agriculture (2021)

The present study reports the physicochemical characterization of CPI-STE-LUT nanoemulsions for the first time. CPI-STE-LUT nanoemulsions were characterized by a small average particle size lower than 200 nm, as well as high emulsifying and encapsulation efficiencies, and good stability. © 2021 Society of Chemical Industry.

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