Evaluation of the physicochemical stability and digestibility of microencapsulated esterified astaxanthins using in vitro and in vivo models-Reference-Cited by-同舟云学术

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Evaluation of the physicochemical stability and digestibility of microencapsulated esterified astaxanthins using in vitro and in vivo models

Published:2018-09 Issue: Volume:260 Page:73-81
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Qingxin,Yang Lu,Xu Jie,Qiao Xing,Li Zhaojie,Wang Yuming,Xue Changhu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Review of methods for analysis of carotenoids;Amorim-Carrilho;Trends in Analytical Chemistry,2014

2. Microencapsulation: A review;Bansode;International Journal of Pharmaceutical Sciences Review and Research,2010

3. Factors influencing the chemical stability of carotenoids in foods;Boon;Critical Reviews in Food Science and Nutrition,2010

4. Identification and quantification of astaxanthin esters in shrimp (Pandalus borealis) and in a microalga (Haematococcus pluvialis) by liquid chromatography–mass spectrometry using negative ion atmospheric pressure chemical ionization;Breithaupt;Journal of Agricultural and Food Chemistry,2004

5. Carotenol fatty acid esters: Easy substrates for digestive enzymes?;Breithaupt;Comparative Biochemistry and Physiology Part B,2002

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