Thermal and pH stability of spray-dried encapsulated astaxanthin oleoresin from Haematococcus pluvialis using several encapsulation wall materials
- 1 November 2013
- journal article
- Published by Elsevier in Food Research International
- Vol. 54 (1) , 641-649
- https://doi.org/10.1016/j.foodres.2013.07.061
Abstract
No abstract availableFunding Information
- CONACyT (169779)
- IPN (20120200)
This publication has 45 references indexed in Scilit:
- Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsionsFood Hydrocolloids, 2012
- Spray-dried conjugated linoleic acid encapsulated with Maillard reaction products of whey proteins and maltodextrinFood Science and Biotechnology, 2010
- Encapsulation for preservation of functionality and targeted delivery of bioactive food componentsPublished by Elsevier ,2009
- Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)Food Chemistry, 2009
- Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storageCarbohydrate Polymers, 2008
- Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potatoJournal of Food Composition and Analysis, 2007
- Characteristics of microencapsulated β-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrinFood Hydrocolloids, 2007
- An Efficient Method for Extraction of Astaxanthin from Green Alga Haematococcus pluvialisJournal of Agricultural and Food Chemistry, 2006
- Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materialsCarbohydrate Polymers, 2005
- Haematococcus astaxanthin: applications for human health and nutritionTrends in Biotechnology, 2003