Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin
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Published:2020-05
Issue:
Volume:272
Page:109859
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ISSN:0260-8774
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Container-title:Journal of Food Engineering
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language:en
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Short-container-title:Journal of Food Engineering
Author:
Boonlao Nuntarat,
Shrestha Smriti,
Sadiq Muhammad BilalORCID,
Anal Anil KumarORCID
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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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