Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin

Food Research International

Volumn 102, Issue , 2017, Pages 364-371

  Khalid, Nauman ^a,b   Shu, Gaofeng ^c   Holland, Brenden J ^a   Kobayashi, Isao ^d   Nakajima, Mitsutoshi ^c,d   Barrow, Colin J ^a  

^a DEAKIN UNIVERSITY   (Australia)

^b UNIVERSITY OF MANAGEMENT AND TECHNOLOGY   (Pakistan)

^c UNIVERSITY OF TSUKUBA   (Japan)

^d FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Astaxanthin; Bioaccessibility; Encapsulation efficiency; Freeze thaw treatment; Nanoemulsions; Storage stability; Temperature

Indexed keywords

DROPS; EMULSIFICATION; ENCAPSULATION; PRODUCT DESIGN; STABILITY; TEMPERATURE;

ASTAXANTHIN; BIOACCESSIBILITY; ENCAPSULATION EFFICIENCY; FREEZE-THAW; NANO-EMULSIONS; STORAGE STABILITY;

CHEMICAL STABILITY;

ASTAXANTHIN; CASEIN; EMULSIFYING AGENT; NANOPARTICLE; PHOSPHATIDYLCHOLINE; SOYBEAN OIL; WATER; XANTHOPHYLL;

CHEMISTRY; COMPARATIVE STUDY; DIETARY SUPPLEMENT; DIGESTION; DRUG STABILITY; EMULSION; FOOD HANDLING; OSMOLARITY; PH; PROCEDURES; TEMPERATURE; TIME FACTOR;

CASEINS; DIETARY SUPPLEMENTS; DIGESTION; DRUG STABILITY; EMULSIFYING AGENTS; EMULSIONS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LECITHINS; NANOPARTICLES; OSMOLAR CONCENTRATION; SOYBEAN OIL; TEMPERATURE; TIME FACTORS; WATER; XANTHOPHYLLS;

EID: 85020706090     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.06.019     Document Type: Article

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