Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

The utilization of astaxanthin in food processing is considered to be narrow because of its substandard solubility in aqueous matrices and the instability of chemical compounds during the processing of food and the instability of chemical compounds during the processing of food. The investigation so...

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Detalles Bibliográficos
Autores principales: Morales, Eduardo, Burgos-Díaz, César, Zúñiga, Rommy N., Jorkowski, Johanna, Quilaqueo, Marcela, Rubilar, Mónica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913560/
https://www.ncbi.nlm.nih.gov/pubmed/33546371
http://dx.doi.org/10.3390/foods10020312

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913560/
https://www.ncbi.nlm.nih.gov/pubmed/33546371
http://dx.doi.org/10.3390/foods10020312

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