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

Published 2017 View Full Article

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Title
Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin
Authors
Keywords
Astaxanthin, Nanoemulsions, Freeze-thaw treatment, Bioaccessibility, Temperature, Storage stability, Encapsulation efficiency
Journal
FOOD RESEARCH INTERNATIONAL
Volume 102, Issue -, Pages 364-371
Publisher
Elsevier BV
Online
2017-06-17
DOI
10.1016/j.foodres.2017.06.019

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