Storage stability and antioxidant activity of astaxanthin and beta-carotene as affected by the architecture of O/W emulsions of milk proteins-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Storage stability and antioxidant activity of astaxanthin and beta-carotene as affected by the architecture of O/W emulsions of milk proteins

Published:2024-09 Issue: Volume: Page:116733
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Habtegebriel Haileeyesus,Tazart Zakaria,Farrugia Claude,Gatt Ruben,Valdramidis Vasilis

Funder

European Commission

Malta Council for Science and Technology

Horizon 2020 Framework Programme

Publisher

Elsevier BV

Reference39 articles.

1. Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions;Anarjan;Food Chemistry,2010

2. Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems;Anarjan;Food Chemistry,2013

3. Production of caseins and their usages;Badem;International Journal of Food Science and Nutrition,2017

4. Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties;Chen;Food Chemistry,2018

5. α-Tocopherol nanodispersions: Preparation, characterization and stability evaluation;Cheong;Journal of Food Engineering,2008

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP