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首页> Food research international (Ottawa, Ont.)> Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage.

Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage.

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作者： Arezu,Bassijeh ^[1] ; Sara,Ansari ^[2] ; Seyed Mohammad Hashem,Hosseini ^[3]

作者单位： Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran. ^[1] Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran. Electronic address: ansari.fse@gmail.com. ^[2] Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran. ^[3]

关键词 1-Butanol (PubChem CID: 263)2-Thiobarbituric acid (PubChem CID: 2723628)Acetic acid (PubChem CID: 176)Astaxanthin Citric acid (PubChem CID: 311)Encapsulation Ethanol (PubChem CID: 702)Ethyl acetate (PubChem CID: 8857)Hexane (PubChem CID: 8058)Multilayer emulsion Natural colorant Persian gum Sodium sulfate (PubChem CID: 24436)Sunset Yellow FCF (PubChem CID: 17730)Trichloroacetic acid (PubChem CID: 6421)WPI

主题词饮料(Beverages);乳状剂(Emulsions);溶解度(Solubility);黄叶素(Xanthophylls)

DOI 10.1016/j.foodres.2020.109689

PMID 33233264

发布时间 2021-05-14

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Food research international (Ottawa, Ont.)

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