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...
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| Autori principali: | , , , |
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| Natura: | Articolo |
| Lingua: | English English |
| Pubblicazione: |
Elsevier
2011
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| Accesso online: | http://psasir.upm.edu.my/id/eprint/24054/1/Effect%20of%20processing%20conditions%20on%20physicochemical%20properties%20of%20sodium%20caseinate.pdf |
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