Fucoxanthin-Loaded Oil-in-Water Emulsion-Based Delivery Systems: Effects of Natural Emulsifiers on the Formulation, Stability, and Bioaccessibility

Author:

Ma Zhaoxiang1,Khalid Nauman2,Shu Gaofeng3,Zhao Yiguo4,Kobayashi Isao5,Neves Marcos A.1,Tuwo Ambo6,Nakajima Mitsutoshi1ORCID

Affiliation:

1. Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8577, Japan

2. School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan

3. Lishui Hospital, Zhejiang University School of Medicine, Lishui 323000, PR China

4. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

5. Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan

6. Faculty of Marine Science and Fisheries, Hassanuddin University, Makassar 90245, Indonesia

Funder

Japan Society for the Promotion of Science

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

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