4.3 Article

Chemical and Physical Stability of Astaxanthin-Enriched Emulsion-Based Delivery Systems

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Influence of Nanoemulsion Addition on the Stability of Conventional Emulsions

L. Salvia-Trujillo et al.

FOOD BIOPHYSICS (2016)

Article Chemistry, Applied

Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate

Hong-yan Hu et al.

FOOD HYDROCOLLOIDS (2016)

Article Biochemistry & Molecular Biology

Free Radical Scavenging and Cellular Antioxidant Properties of Astaxanthin

Janina Dose et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2016)

Review Chemistry, Medicinal

Potential Anti-Atherosclerotic Properties of Astaxanthin

Yoshimi Kishimoto et al.

MARINE DRUGS (2016)

Article Food Science & Technology

Astaxanthin encapsulated in beads using ultrasonic atomizer and application in yogurt as evaluated by consumer sensory profile

Takunrat Taksima et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

EDTA and α-tocopherol improve the chemical stability of astaxanthin loaded into nanostructured lipid carriers

Fardin Tamjidi et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2014)

Review Agriculture, Multidisciplinary

Bioavailability of Dietary Carotenoids: Intestinal Absorption and Metabolism

Akihiko Nagao

JARQ-JAPAN AGRICULTURAL RESEARCH QUARTERLY (2014)

Article Agriculture, Multidisciplinary

Interfacial Adsorption of Peptides in Oil-in-Water Emulsions Costabilized by Tween 20 and Antioxidative Potato Peptides

Yu Cheng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Engineering, Chemical

Microencapsulation of astaxanthin with blends of milk protein and fiber by spray drying

Qian Shen et al.

JOURNAL OF FOOD ENGINEERING (2014)

Article Pharmacology & Pharmacy

The Protective Effects of a Dietary Carotenoid, Astaxanthin, Against Light-Induced Retinal Damage

Tomohiro Otsuka et al.

JOURNAL OF PHARMACOLOGICAL SCIENCES (2013)

Article Agriculture, Multidisciplinary

Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on -carotene bioavailability

Jiajia Rao et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Article Chemistry, Applied

Antioxidant behaviour of carotenoids highly accumulated in HepG2 cells

Irwandi Jaswir et al.

FOOD CHEMISTRY (2012)

Article Chemistry, Applied

Colloidal astaxanthin: Preparation, characterisation and bioavailability evaluation

Navideh Anarjan et al.

FOOD CHEMISTRY (2012)

Article Engineering, Chemical

Nanoemulsions of beta-carotene using a high-energy emulsification-evaporation technique

Helder D. Silva et al.

JOURNAL OF FOOD ENGINEERING (2011)

Article Food Science & Technology

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

Navideh Anarjan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Article Biophysics

Flocculation of protein-stabilized oil-in-water emulsions

Eric Dickinson

COLLOIDS AND SURFACES B-BIOINTERFACES (2010)

Article Pharmacology & Pharmacy

Improved membrane transport of astaxanthine by liposomal encapsulation

Chiung-Huei Peng et al.

EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2010)

Review Nutrition & Dietetics

Astaxanthin: structural and functional aspects

Larissa Mont'Alverne Juca Seabra et al.

REVISTA DE NUTRICAO-BRAZILIAN JOURNAL OF NUTRITION (2010)

Article Food Science & Technology

Carotenoid-protein interaction as an approach for the formulation of functional food emulsions

Hainer Wackerbarth et al.

FOOD RESEARCH INTERNATIONAL (2009)

Article Agriculture, Multidisciplinary

Role of Iron and Hydroperoxides in the Degradation of Lycopene in Oil-in-Water Emulsions

Caitlin S. Boon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Engineering, Chemical

Kinetics of astaxanthin degradation and color changes of dried shrimp during storage

Chalida Niamnuy et al.

JOURNAL OF FOOD ENGINEERING (2008)

Article Chemistry, Applied

Enzymatic Synthesis of Astaxanthin n-Octanoic Acid Esters

Masahiro Nakao et al.

JOURNAL OF OLEO SCIENCE (2008)

Article Agriculture, Multidisciplinary

Control of heat-induced aggregation of whey proteins using casein

Brendan T. O'Kennedy et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Chemistry, Physical

Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging

LA Pugnaloni et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)

Article Chemistry, Applied

Microencapsulation of astaxanthin in a chitosan matrix

I Higuera-Ciapara et al.

CARBOHYDRATE POLYMERS (2004)

Article Biotechnology & Applied Microbiology

Stability of Lycopene in Oil-in-Water Emulsions

Karin Ax et al.

ENGINEERING IN LIFE SCIENCES (2003)

Article Agriculture, Multidisciplinary

Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate

M Hu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Food Science & Technology

Thermal degradation kinetics of carotenoids and visual color of papaya puree

J Ahmed et al.

JOURNAL OF FOOD SCIENCE (2002)

Article Chemistry, Physical

Theoretical prediction of emulsion color

DJ McClements

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2002)

Article Chemistry, Physical

Carotenoids in liposomes: Photodegradation, excited state lifetimes, and energy transfer

ZF He et al.

JOURNAL OF PHYSICAL CHEMISTRY B (2000)