4. Conclusion
α-La–CA or EGCG covalent complex had different impacts on the physical and chemical stabilities of β-carotene emulsions, depending on the types of phenolic compounds involved. α-La–EGCG covalent complex significantly improved physical stability of the emulsion and inhibited β-carotene degradation compared with native/control α-La alone and α-La–CA or EGCG mixture. Therefore, these findings implied the potential of α-La–EGCG covalent complex to produce emulsions with better physical and chemical stabilities. α-La–EGCG covalent complex could be applied as an emulsifier with antioxidative activity in emulsion systems.