Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid–glucose ternary conjugate
Shuangwei Shen, Xueming Liu, Daobang Tang, Huaigu Yang, Jingrong Cheng
Topics & Concepts
EmulsionChemistryBioavailabilityFood scienceAstaxanthinChromatographyCaffeic acidDigestion (alchemy)BiochemistryAntioxidantBiologyPharmacologyCarotenoidProteins in Food SystemsAntioxidant Activity and Oxidative StressFood Chemistry and Fat Analysis