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...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , |
|---|---|
| Fformat: | Erthygl |
| Iaith: | English English |
| Cyhoeddwyd: |
Elsevier
2011
|
| Mynediad Ar-lein: | http://psasir.upm.edu.my/id/eprint/24054/1/Effect%20of%20processing%20conditions%20on%20physicochemical%20properties%20of%20sodium%20caseinate.pdf |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|