Publication | Closed Access

Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility

Food ChemistryEncapsulation SystemChemical EngineeringBiomanufacturingFood ColloidEdible PackagingAstaxanthin StabilityMicro-encapsulationFood EngineeringFood-grade Pickering EmulsionEmulsionHealth Sciences