Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin.
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DOI: 10.1016/j.foodres.2017.06.019
Abstract: This study evaluates the effect of modified lecithin (ML) and sodium caseinate (SC) on the formulation, stability and bioaccessibility of astaxanthin (AXT) loaded oil-in-water (O/W) nanoemulsions. These nanoemulsions were formulated using high-pressure homogenization in four… read more here.
Keywords: nanoemulsions encapsulating; formulation characterization; formulation; characterization nanoemulsions ... See more keywords