Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions

Food Chemistry

Volumn 123, Issue 2, 2010, Pages 477-483

  Anarjan, Navideh ^a   Mirhosseini, Hamed ^a   Baharin, Badlishah Sham ^a   Tan, Chin Ping ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Astaxanthin; Average particle size; Emulsification evaporation; High pressure homogenizer; Nanodispersion; Polydispersity index

Indexed keywords

ASTAXANTHIN;

ARTICLE; EVAPORATION; PARTICLE SIZE; PHYSICAL CHEMISTRY; PHYSICOCHEMICAL MODEL; TEMPERATURE ACCLIMATIZATION;

EID: 77953286365     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.036     Document Type: Article

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