Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2013.783001
Reference28 articles.
1. Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions
2. Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature
3. Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions
4. Preparation of Protein-Stabilized β-Carotene Nanodispersions by Emulsification–Evaporation Method
5. Stability of protein‐stabilised β‐carotene nanodispersions against heating, salts and pH
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