Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles-Reference-Cited by-同舟云学术

Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles

Published:2012-10-01 Issue:2 Volume:48 Page:274-282
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Moraes Marília¹,Carvalho José Mário P.¹,Silva Cíntia R.¹,Cho Stefany¹,Sola Mirella R.¹,Pinho Samantha C.¹

Affiliation:

1. Department of Food Engineering; Faculty of Animal Science and Food Engineering; University of São Paulo (USP); Av. Duque de Caxias Norte 225 - Jd Elite; Pirassununga; SP; 13635-900; Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03184.x/fullpdf

Reference44 articles.

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4. Production and properties of spray-dried Amaranthus betacyanin pigments;Cai;Journal of Food Science,2000

5. Hydrocolloids as emulsifiers and emulsion stabilizers;Dickinson;Food Hydrocolloids,2009

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