Production of stable food-grade microencapsulated astaxanthin by vibrating nozzle technology-Reference-Cited by-同舟云学术

Production of stable food-grade microencapsulated astaxanthin by vibrating nozzle technology

Published:2017-04 Issue: Volume:221 Page:289-295
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vakarelova Martina,Zanoni Francesca,Lardo Piergiovanni,Rossin Giacomo,Mainente Federica,Chignola Roberto,Menin Alessia,Rizzi Corrado,Zoccatelli Gianni

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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

4. Microencapsulation of kenaf seed oil by co-extrusion technology;Chew;Journal of Food Engineering,2016

5. Fatty acids attached to all-trans-astaxanthin alter its cis-trans equilibrium, and consequently its stability, upon light-accelerated autoxidation;de Bruijn;Food Chemistry,2016

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