Production and stability of water-dispersible astaxanthin oleoresin fromPhaffia rhodozyma

Study on the stability of β-carotene microencapsulated with pinhão (Araucaria angustifolia seeds) starch

(2012) Jordana Corralo Spada et al.   CARBOHYDRATE POLYMERS

Intensification of extraction of natural products using ultrasonic irradiations—A review of current status

(2012) S.R. Shirsath et al.   CHEMICAL ENGINEERING AND PROCESSING

Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions

(2012) Duoxia Xu et al.   FOOD HYDROCOLLOIDS

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

(2011) Cheng Qian et al.   FOOD CHEMISTRY

Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils

(2011) Ramón Aparicio-Ruiz et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

(2010) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Extraction of Astaxanthin from Shrimp Waste Using Pressurized Hot Ethanol

(2009) Can Quan et al.   CHROMATOGRAPHIA

Preventing the thermal degradation of astaxanthin through nanoencapsulation

(2009) Amornset Tachaprutinun et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Analysis of the UV/Vis and CD Spectral Line Shapes of Carotenoid Assemblies: Spectral Signatures of ChiralH-Aggregates

(2009) Frank C. Spano   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Kinetic model for astaxanthin aggregation in water–methanol mixtures

(2009) Rita Giovannetti et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Stability of all-trans-β-carotene under ultrasound treatment in a model system: Effects of different factors, kinetics and newly formed compounds

(2009) Yujing Sun et al.   ULTRASONICS SONOCHEMISTRY

An improved process for cell disruption and astaxanthin extraction from Phaffia rhodozyma

(2009) An-Feng Xiao et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Optimization of acidic extraction of astaxanthin from Phaffia rhodozyma

(2008) Hui Ni et al.   Journal of Zhejiang University-SCIENCE B

Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage

(2007) Hamed Mirhosseini et al.   CARBOHYDRATE POLYMERS

Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin

(2007) Chao Yuan et al.   FOOD CHEMISTRY

Optimization of carotenoids extraction from Rhodobacter sphaeroides

(2007) Zhenxin Gu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink

(2007) Kiattisak Duangmal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY