Thermal and pH stability of spray-dried encapsulated astaxanthin oleoresin from Haematococcus pluvialis using several encapsulation wall materials-Reference-Cited by-同舟云学术

Thermal and pH stability of spray-dried encapsulated astaxanthin oleoresin from Haematococcus pluvialis using several encapsulation wall materials

Published:2013-11 Issue:1 Volume:54 Page:641-649
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bustos-Garza Cecilia,Yáñez-Fernández Jorge,Barragán-Huerta Blanca E.

Funder

CONACyT

IPN

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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2. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic;Akhtar;Food Hydrocolloids,2007

3. Description of morphological changes of particles along spray drying;Alamilla-Beltrán;Journal of Food Engineering,2005

4. Developing a three component stabilizer system for producing astaxanthin nanodispersions;Anarjan;Food Hydrocolloids,2013

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

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