Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation

European Food Research and Technology

Volumn 239, Issue 6, 2014, Pages 1077-1085

  An, Yaping ^a,b   Yan, Xiangxing ^a,b   Li, Bin ^a,b   Li, Yan ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Capsanthin; Encapsulation; Nanoemulsion; Pigments; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DROPS; EMULSIFICATION; ENCAPSULATION; FOOD PRODUCTS; FOOD STORAGE; PARTICLE SIZE; PIGMENTS; STABILITY; SURFACE ACTIVE AGENTS;

CAPSANTHIN; FUNCTIONAL PROPERTIES; LIPOPHILIC PIGMENTS; MEDIUM CHAIN TRIGLYCERIDES; NANOEMULSION; NATURAL COLORANTS; STABILITY EVALUATION; STABILITY RESULTS;

OILS AND FATS;

EID: 84911409198     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2328-3     Document Type: Article

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