Comparison of milk protein concentrate, micellar casein, and whey protein isolate in loading astaxanthin after the treatment of ultrasound-assisted pH shifting-Reference-Cited by-同舟云学术

Comparison of milk protein concentrate, micellar casein, and whey protein isolate in loading astaxanthin after the treatment of ultrasound-assisted pH shifting

Published:2024-01 Issue:1 Volume:107 Page:141-154
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Wang X.P.^ORCID,Wang C.F.^ORCID,Zhao X.Q.^ORCID,Ma M.J.,Li Z.H.,Jiang H.^ORCID,Zhang X.N.,Yuan C.Z.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference51 articles.

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4. Microencapsulation of H. pluvialis oleoresins with different fatty acid composition: Kinetic stability of astaxanthin and alpha-tocopherol;Bustamante;Food Chem.,2016

5. Thermal and pH stability of spray-dried encapsulated astaxanthin oleoresin from Haematococcus pluvialis using several encapsulation wall materials;Bustos-Garza;Food Res. Int.,2013

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