Colour stability of lutein esters in liquid and spray dried delivery systems based on Quillaja saponins

Food Research International

Volumn 87, Issue , 2016, Pages 68-75

  Tippel, Janine ^a   Reim, Valeria ^b   Rohn, Sascha ^b   Drusch, Stephan ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Colour stability; Composition; HPTLC MALDI TOF MS; Micellar solution; Nanoemulsion; Quillaja saponin

Indexed keywords

CHEMICAL ANALYSIS; COLOR; ESTERS; FUNCTIONAL FOOD; INDUCTIVELY COUPLED PLASMA; METABOLITES; MICROENCAPSULATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SPRAY DRYING; STABILITY;

COLOUR STABILITY; MALDI TOF MS; MICELLAR SOLUTION; NANOEMULSION; QUILLAJA SAPONIN;

SYSTEM STABILITY;

EID: 84976603997     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.06.014     Document Type: Article

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