Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility-Reference-Cited by-同舟云学术

Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility

Published:2020-08 Issue: Volume:134 Page:109244
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Burgos-Díaz César,Opazo-Navarrete Mauricio,Soto-Añual Monserrat,Leal-Calderón Fernando,Bustamante Mariela

Funder

the National Agency for Research and Development

FONDECYT

Publisher

Elsevier BV

Subject

Food Science

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4. Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin;Boonlao;Journal of Food Engineering,2020

5. Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties;Burgos-Díaz;Food Hydrocolloids,2019

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