Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complex

Published 2016 View Full Article

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Title
Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complex
Authors
Keywords
Astaxanthin, Complex coacervation, Cashew gum, Gelatin, Natural food coloring
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 155-162
Publisher
Elsevier BV
Online
2016-05-08
DOI
10.1016/j.foodhyd.2016.05.005

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