Enhancement of the stability of chlorophyll using chlorophyll-encapsulated polycaprolactone microparticles based on droplet microfluidics

Author:

Hsiao Ching-Ju,Lin Jui-Fen,Wen Hsin-Yi,Lin Yu-Mei,Yang Chih-Hui,Huang Keng-ShiangORCID,Shaw Jei-Fu

Funder

Ministry of Science and Technology

I-Shou University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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

4. Food coloring: The natural way;Chaitanya Lakshmi;Research Journal of Chemistry Science,2014

5. Degradation and isomerization of chlorophyll a and β-carotene as affected by various heating and illumination treatments;Chen;Food Chemistry,1998

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