Preparation of Oxidized Starch/β-Lactoglobulin Complex Particles Using Microfluidic Chip for the Stabilization of Astaxanthin Emulsion
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DOI: 10.3390/foods11193078
Abstract: Here, we designed an oxidized starch/β-lactoglobulin (OS/β-lg) complex colloidal particle using a dual-channel microfluidic chip for the stabilization of astaxanthin emulsion. The effect of the mixing ratio, pH, and the degree of substitution (DS) of… read more here.
Keywords: microfluidic chip; stabilization astaxanthin; chip stabilization; oxidized starch ... See more keywords