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Improving the Stability of Lycopene from Chemical Degradation in Model Beverage Emulsions: Impact of Hydrophilic Group Size of Emulsifier and Antioxidant Polarity

机译：从型号饮料乳液中的化学降解改善番茄红素的稳定性：乳化剂和抗氧化极性的亲水性群体大小的影响

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Jinhyuk Kim; Seung Jun Choi;
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年度 2020
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1. Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives: Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils [J] . Meroni Erika, Raikos Vassilios Food research international . 2018,第apra期

机译：配制橙色水包油饮料乳液以有效递送生物活性物质：使用载油改善番茄红素的化学稳定性，抗氧化活性和胃肠道命运
2. Impact of antioxidant on the stability of β-carotene in model beverage emulsions: Role of emulsion interfacial membrane [J] . Song Ha Youn, Moon Tae Wha, Choi Seung Jun Food Chemistry . 2019,第MAYa1期

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3. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation [J] . Mahesh Kharat, Guodong Zhang, David Julian McClements Food research international . 2018,第SEPa期

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4. Effects of Emulsifier Blends on Stability of Synthesized Emulsions used in Automobile Filter Paper [C] . Wenbo Liu, Hailan Jin, Jiawei Liu International Conference on Chemical, Material and Metallurgical Engineering . 2012

机译：乳化剂混合对汽车滤纸中合成乳液稳定性的影响
5. Microwave-assisted Extraction of Tomato Peels and Physicochemical Stability, In Vitro Bioaccessibility, and Cellular Uptake of Lycopene-Loaded Emulsions. [D] . Ho, Kacie K.H.Y. 2017

机译：番茄皮的微波辅助提取及其理化稳定性，体外生物可及性和番茄红素负载乳液的细胞吸收。
6. Improving the Stability of Lycopene from Chemical Degradation in Model Beverage Emulsions: Impact of Hydrophilic Group Size of Emulsifier and Antioxidant Polarity [O] . Jinhyuk Kim, Seung Jun Choi 2020

机译：从型号饮料乳液中的化学降解改善番茄红素的稳定性：乳化剂和抗氧化极性的亲水性群体大小的影响
7. Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives: Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils [O] . Erika Meroni, Vassilios Raikos 2018

机译：配制橙色油状饮料乳液，用于有效递送生物术：使用载体油的化学稳定性，抗氧化活性和枯丙烯的胃肠道命运

Improving the Stability of Lycopene from Chemical Degradation in Model Beverage Emulsions: Impact of Hydrophilic Group Size of Emulsifier and Antioxidant Polarity

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