β-Carotene nanodispersions synthesis by three-component stabilizer system using mixture design
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2764-8/fulltext.html
Reference20 articles.
1. Anarjan N, Tan CP (2013a) Developing a three component stabilizer system for producing astaxanthin nanodispersions. Food Hydrocoll 30:437–447
2. Anarjan N, Tan CP (2013b) Effects of selected polysorbate and sucrose ester emulsifiers on the physicochemical properties of astaxanthin nanodispersions. Molecules 18:768–777
3. Anarjan N, Mirhosseini H, Baharin BS, Tan CP (2010) Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions. Food Chem 123:477–483
4. Anarjan N, Mirhosseini H, Baharin BS, Tan CP (2011a) Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersions. LWT-Food Sci Technol 44:1658–1665
5. Anarjan N et al (2011b) Effect of organic-phase solvents on physicochemical properties and cellular uptake of astaxanthin nanodispersions. J Agric Food Chem 59:8733–8741
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