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In this study, an emulsion\u2010based delivery system stabilized by chlorogenic acid (CA)\u2013whey protein isolate (WPI)\u2013dextran (DEX) ternary conjugates was prepared and vitamin E (VE) was added to increase the chemical stability of lutein. Molecular weight and conformational information of ternary conjugates were obtained by sodium dodecyl sulphate\u2010polyacrylamide gel electrophoresis, fluorescence spectroscopy, and Fourier transform infrared spectroscopy. o\u2010Phthalaldehyde results suggested that the extent of glycation was 16.4% and 19.5% for (CA\u2013WPI)\u2013DEX and WPI\u2013DEX conjugates, respectively. The physicochemical stability of lutein\u2010enriched emulsions was evaluated under different environmental stresses and long\u2010term storage. The obtained results showed that compared with emulsions stabilized by WPI alone or binary conjugates, ternary conjugates imparted emulsions high stability under different environmental stress conditions (ionic strength, freeze\u2013thaw, and heat) and long\u2010term storage (within 3 weeks). VE can effectively decrease the degradation rate of lutein without changing the physical stability of emulsions. Additionally, the lutein\u2010enriched emulsions prepared by ternary conjugates and VE exhibited a relatively high bioaccessibility.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>The ternary conjugates constructed in this paper has excellent physicochemical characteristics to stabilize emulsion, and can increase the water solubility of functional factors and reduce their degradation rate. Additionally, this conjugate was prepared by food\u2010grade materials. Therefore, it can be used as emulsion\u2010based delivery systems in food industrials.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15417","type":"journal-article","created":{"date-parts":[[2020,9,27]],"date-time":"2020-09-27T07:40:32Z","timestamp":1601192432000},"page":"3323-3332","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":24,"title":["Improved physicochemical stability of emulsions enriched in lutein by a combination of chlorogenic acid\u2013whey protein isolate\u2013dextran and vitamin E"],"prefix":"10.1111","volume":"85","author":[{"given":"Hao","family":"Wang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology (TUST)  Tianjin 300457 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yong","family":"Yan","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology (TUST)  Tianjin 300457 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiangru","family":"Feng","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology (TUST)  Tianjin 300457 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zijian","family":"Wu","sequence":"additional","affiliation":[{"name":"Tianjin Key Laboratory of Food Biotechnology College of Biotechnology and Food Science, Tianjin University of Commerce  Tianjin 300143 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yatu","family":"Guo","sequence":"additional","affiliation":[{"name":"Tianjin Eye Hospital, Tianjin Eye Institute Tianjin Key Lab of Ophthalmology and Visual Science  Tianjin 300384 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Heyu","family":"Li","sequence":"additional","affiliation":[{"name":"Tianjin ubasio Biotechnology Group Co., Ltd.  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