Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage-Reference-Cited by-同舟云学术

Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage

Published:2020-11 Issue: Volume:137 Page:109689
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bassijeh Arezu,Ansari Sara,Hosseini Seyed Mohammad Hashem

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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