Developing a three component stabilizer system for producing astaxanthin nanodispersions

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 437-447

  Anarjan, Navideh ^a,b   Tan, Chin Ping ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Astaxanthin; Emulsification diffusion; Gum arabic; Nanodispersion; Polysorbate 20; Sodium caseinate

Indexed keywords

ADHESIVES; PARTICLE SIZE; POLYDISPERSITY; REGRESSION ANALYSIS; SODIUM;

ASTAXANTHIN; COMPONENT PROPORTION; EMULSIFICATION-DIFFUSION; GUM ARABIC; NANO-DISPERSIONS; POLYSORBATE 20; SODIUM CASEINATE; STABILISER; STABILISER SYSTEMS; THREE-COMPONENT;

EMULSIFICATION;

ACACIA SENEGAL;

EID: 84864739163     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.07.002     Document Type: Article

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