Slika na naslovnici

Effect of processing conditions on physicochemical properties of sodium caseinate-stabilized astaxanthin nanodispersions.

The aim of the present study was to investigate the preparation of sodium caseinate-stabilized astaxanthin nanodispersions as potential active ingredients for food formulations in order to optimize processing conditions. Nanodispersions containing astaxanthin were prepared by an emulsification–evapo...

Shranjeno v:

Bibliografske podrobnosti
Main Authors:	Anarjan, Navideh, Mirhosseini, Hamed, Sham Baharin, Badlishah, Tan, Chin Ping
Format:	Article
Jezik:	English English
Izdano:	Elsevier 2011
Online dostop:	http://psasir.upm.edu.my/id/eprint/24054/1/Effect%20of%20processing%20conditions%20on%20physicochemical%20properties%20of%20sodium%20caseinate.pdf
Oznake:	Označite Brez oznak, prvi označite!

Podobne knjige/članki

Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions.
od: Anarjan, Navideh, et al.
Izdano: (2010)

Preparation, characterization and stability evaluation of astaxanthin nanodispersions
od: Kouchehbagh, Navideh Anarjan
Izdano: (2012)

Preparation, characterization and stability evaluation of astaxanthin nanodispersions
od: Kouchehbagh, Navideh Anarjan
Izdano: (2012)

Preparation, characterization and stability evaluation of astaxanthin nanodispersions /
od: Kouchehbagh, Navideh Anarjan.

Influence of astaxanthin, emulsifier and organic phase concentration on physicochemical properties of astaxanthin nanodispersions.
od: Anarjan, Navideh, et al.
Izdano: (2013)

Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents
od: Anarjan, Navideh, et al.
Izdano: (2013)

Effects of selected polysorbate and sucrose ester emulsifiers on the physicochemical properties of astaxanthin nanodispersions.
od: Anarjan, Navideh, et al.
Izdano: (2013)

Developing a three component stabilizer system for producing astaxanthin nanodispersions.
od: Anarjan, Navideh, et al.
Izdano: (2013)

Effects of storage temperature, atmosphere and light on chemical stability of astaxanthin nanodispersions.
od: Anarjan, Navideh, et al.
Izdano: (2013)

Protection of astaxanthin in astaxanthin nanodispersions using additional antioxidants
od: Anarjan, Navideh, et al.
Izdano: (2013)

Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.
od: Anarjan, Navideh, et al.
Izdano: (2013)

Effect of organic-phase solvents on physicochemical properties and cellular uptake of astaxanthin nanodispersions.
od: Anarjan, Navideh, et al.
Izdano: (2011)

Effect of polyoxyethylene sorbitan esters and sodium caseinate on physicochemical properties of palm-based functional lipid nanodispersions.
od: Cheong, Jean Ne, et al.
Izdano: (2010)

Effects of pH, ions, and thermal treatments on physical stability of astaxanthin nanodispersions
od: Anarjan, Navideh, et al.
Izdano: (2014)

Preparation of astaxanthin nanodispersions using gelatin-based stabilizer systems
od: Anarjan, Navideh, et al.
Izdano: (2014)

Influence of soy lecithin and sodium caseinate on the stability and in vitro bioaccessibility of lycopene nanodispersion
od: Yussof, Nor Shariffa, et al.
Izdano: (2023)

Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.
od: Negar Mohammadian, Rasnani, et al.
Izdano: (2011)

Physicochemical, morphological and cellular uptake properties of lutein nanodispersions prepared by using surfactants with different stabilizing mechanisms
od: Tan, Tai Boon, et al.
Izdano: (2016)

β-Carotene nanodispersions: preparation, characterization and stability evaluation
od: Tan, Chin Ping, et al.
Izdano: (2005)

Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers.
od: Nateghi, Leila, et al.
Izdano: (2012)

Mechanical and oxygen barrier properties of sodium caseinate edible film
od: Yap, Yuh Ming, et al.
Izdano: (2016)

Nanodispersions Interactions, Stability, and Dynamics /
od: Ruckenstein, Eli., et al.
Izdano: (2010)

α-Tocopherol nanodispersions: Preparation, characterization and stability evaluation.
od: Cheong, Jean Ne, et al.
Izdano: (2008)

α-tocopherol nanodispersions : preparation, characterization and stability evaluation.
od: Cheong, Jean Ne, et al.
Izdano: (2008)

Caseins and caseinates : determination of water content (reference method).
Izdano: (1991)

Stability evaluation of lutein nanodispersions prepared via solvent displacement method: the effect of emulsifiers with different stabilizing mechanisms
od: Tan, Tai Boon, et al.
Izdano: (2016)

Palm-based functional lipid nanodispersions : preparation, characterization and stability evaluation.
od: Cheong, Jean Ne, et al.
Izdano: (2010)

Physicochemical properties of beverage emulsion as function of glycerol and vegetable oil contents.
od: Mirhosseini, Hamed, et al.
Izdano: (2009)

Producing a lycopene nanodispersion: the effects of emulsifiers
od: Yussof, Nor Shariffa, et al.
Izdano: (2016)

Performance and stability of historic casein formaldehyde
od: Kaner, Jake, et al.
Izdano: (2017)

Caseins and caseinates : determination of nitrate and nitrite contents-method by cadmium reduction and photometry.
Izdano: (1984)

Effect of gum arabic, β‐cyclodextrin, and sodium caseinate as encapsulating agent on the oxidative stability and bioactive compounds of spray‐dried kenaf seed oil
od: Chew, Sook Chin, et al.
Izdano: (2018)

Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
od: Abdullah, Zalizawati, et al.
Izdano: (2018)

Caseins and caseinates : determination of fat content : schmid-bondzynski-ratzlaff gravimetric method (reference method).

Effect of various hydrocolloids on physicochemical characteristics of orange beverage emulsion.
od: Mirhosseini, Hamed, et al.
Izdano: (2010)

Effects of frying condition on physicochemical properties of palm olein-olive oil blends.
od: Naghshineh, Mahsa, et al.
Izdano: (2010)

Forming a lutein nanodispersion via solvent displacement method: the effects of processing parameters and emulsifiers with different stabilizing mechanisms
od: Tan, Tai Boon, et al.
Izdano: (2016)

Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion.
od: Mirhosseini, Hamed, et al.
Izdano: (2010)

Casein : production, uses, and health effects /
Izdano: (2012)

Green tea leaves extract: microencapsulation, physicochemical and storage stability study
od: Zokti, James A., et al.
Izdano: (2016)