Astaxanthin from Phaffia rhodozyma: Microencapsulation with carboxymethyl cellulose sodium and microcrystalline cellulose and effects of microencapsulated astaxanthin on yogurt properties

LWT

Volumn 96, Issue , 2018, Pages 152-160

  Feng, Zhao Zhao ^a   Li, Ming Yuan ^b   Wang, Yu Tao ^b   Zhu, Ming Jun ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Kashgar University ^*  (China)

Author keywords

Astaxanthin; Carboxymethyl cellulose sodium; Microcrystalline cellulose; Microencapsulation; Yogurt

Indexed keywords

DAIRIES; DAIRY PRODUCTS; MICROCRYSTALS; MICROENCAPSULATION; SODIUM; SOLUBILITY;

ANTI-OXIDATION ACTIVITIES; ASTAXANTHIN; CARBOXY-METHYL CELLULOSE; FREEZE DRYING; MICRO-CRYSTALLINE CELLULOSE; PHAFFIA RHODOZYMA; SCAVENGING ACTIVITIES; YOGURT;

CELLULOSE;

CELLULOSE; DAIRY PRODUCTS; FREEZE DRYING; SODIUM; SOLUBILITY;

EID: 85046843393     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.04.084     Document Type: Article

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