Comparative study of oil-in-water emulsions encapsulating fucoxanthin formulated by microchannel emulsification and high-pressure homogenization-Reference-Cited by-同舟云学术

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Comparative study of oil-in-water emulsions encapsulating fucoxanthin formulated by microchannel emulsification and high-pressure homogenization

Published:2020-11 Issue: Volume:108 Page:105977
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ma Zhaoxiang,Zhao Yiguo,Khalid Nauman,Shu Gaofeng,Neves Marcos A.,Kobayashi Isao,Nakajima Mitsutoshi

Funder

JSPS)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Health benefit of fucosterol from marine algae: A review;Abdul;Journal of the Science of Food and Agriculture,2016

2. Recovery and utilization of seaweed pigments in food processing;Aryee;Current Opinion in Food Science,2018

3. Anti-obesity property of the brown seaweed, Sargassum polycystum using an in vivo animal model;Awang;Journal of Applied Phycology,2014

4. Single and repeated oral dose toxicity study of fucoxanthin (FX), a marine carotenoid, in mice;Beppu;Journal of Toxicological Sciences,2009

5. Properties of active gelatin films incorporated with rutin-loaded nanoemulsions;Dammak;International Journal of Biological Macromolecules,2017

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