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
Arezu Bassijeh, Sara Ansari, Seyed Mohammad Hashem Hosseini
Topics & Concepts
AstaxanthinWhey protein isolateGum arabicChemistryCoacervateTrehaloseChromatographyWhey proteinEmulsionMaltodextrinSpray dryingCyclodextrinSolubilityFood scienceWater activityChemical engineeringWater contentOrganic chemistryCarotenoidGeotechnical engineeringEngineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsFood Chemistry and Fat Analysis