Concepedia

Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis

Camila de Campo, Renato Queiroz Assis, Médelin Marques da Silva, Tânia Maria Haas Costa, Karina Paese, Sı́lvia Stanisçuaski Guterres, Alessandro de Oliveira Rios, Simone Hickmann Flôres

Food Chemistry · 2019 · 102 citations · 33 references

DOI

Concepts

References

33

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus

Mans Minekus, Marie Alminger, Paula Alvito et al. · Food & Function · 2014 · 5.5K citations · Full text

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Formation and Physical Properties of Yogurt

William J. Lee, J.A. Lucey · Asian-Australasian Journal of Animal Sciences · 2010 · 626 citations · Full text

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Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt

Tahere Ghorbanzade, Seid Mahdi Jafari, Sahar Akhavan et al. · Food Chemistry · 2016 · 530 citations

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Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt

David W. Everett, Rosalind E. McLeod · International Dairy Journal · 2005 · 220 citations

, , +16