Encapsulation systems for lutein: A review

Trends in Food Science and Technology

Volumn 82, Issue , 2018, Pages 71-81

  Steiner, Benjamin M ^a   McClements, David Julian ^b   Davidov Pardo, Gabriel ^a  

^a CALIFORNIA STATE POLYTECHNIC UNIVERSITY   (United States)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Biopolymer particles; Emulsions; Lutein; Nanotechnology; Xanthophylls

Indexed keywords

BIOCHEMISTRY; CHEMICAL STABILITY; DYES; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; MOLECULES; NANOTECHNOLOGY; SOLS;

ANTIOXIDANT PROPERTIES; BIOPOLYMER PARTICLES; ENCAPSULATION SYSTEMS; LUTEIN; MACULAR DEGENERATION; MOLECULAR INCLUSIONS; ORAL BIOAVAILABILITIES; XANTHOPHYLLS;

SYSTEM STABILITY;

EID: 85054859809     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2018.10.003     Document Type: Review

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