e in protecting -carotene from degradation. Recent development in the design of protein-polyphenol conjugates has provided a novel approach to improve the stability of -carotene emulsions. When -carotene is consumed, its bioaccessibility is highly influenced by the digestion of lipids, and-carotene in smaller oil droplets containing long-chain fatty acids has a higher bioaccessibility. In order to better deliver b-carotene in complex food products, some novel emulsions with tailor-made structure