Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid–glucose ternary conjugate
Jingrong Cheng, Shuangwei Shen, Huaigu Yang, Daobang Tang, Xuping Wang, Yaosheng Lin, Xueming Liu
Topics & Concepts
EmulsionAstaxanthinChemistryChromatographyFood scienceConjugateCaseinChemical engineeringBiochemistryEngineeringCarotenoidMathematicsMathematical analysisProteins in Food SystemsAntioxidant Activity and Oxidative StressEdible Oils Quality and Analysis