Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin - Concepedia

Concepedia

Publication | Closed Access

Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin

128

Citations

41

References

2019

Year

Nuntarat Boonlao, Smriti Shrestha, Muhammad Bilal Sadiq, Anil Kumar Anal

Journal of Food Engineering

Food ChemistryFood ColloidWhey Protein-xanthan GumFood EngineeringFood ProcessingVitro DigestibilityBiomolecular EngineeringEmulsionHealth Sciences

References

	Year	Citations

Page 1