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Storage Stability and Antioxidant Activity of Astaxanthin and Beta-Carotene as Affected by the Architecture of O/W Emulsions of Milk Proteins

https://doi.org/10.2139/ssrn.4858411
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Microencapsulation of astaxanthin with blends of milk protein and fiber by spray drying
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Comparison of batch and continuous ultrasonic emulsification processes
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Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility
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Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica)
inferredcites →https://doi.org/10.1016/j.ultsonch.2021.105852openalex-extracted
Formation by high power ultrasound of aggregated emulsions stabilised with milk protein concentrate (MPC70)
inferredcites →https://doi.org/10.1021/acs.jafc.7b05284openalex-extracted
Physicochemical Properties of Whey-Protein-Stabilized Astaxanthin Nanodispersion and Its Transport via a Caco-2 Monolayer
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Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate
inferredcites →https://doi.org/10.1021/jf200841kopenalex-extracted
Stability of β-Carotene in Protein-Stabilized Oil-in-Water Delivery Systems
inferredcites →https://doi.org/10.1021/jf404073copenalex-extracted
Cellular Uptake of β-Carotene from Protein Stabilized Solid Lipid Nanoparticles Prepared by Homogenization–Evaporation Method
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Antioxidant Activities of Astaxanthin and Related Carotenoids
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On the structural models of bovine casein micelles—review and possible improvements
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A study of the effectiveness and energy efficiency of ultrasonic emulsification
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Recent research advances in astaxanthin delivery systems: Fabrication technologies, comparisons and applications
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Contamination Management in Low Cost Open Algae Ponds for Biofuels Production
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Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene Nanodispersion
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Algal biofuels from wastewater treatment high rate algal ponds
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Property and Stability of Astaxanthin Emulsion Based on Pickering Emulsion Templating with Zein and Sodium Alginate as Stabilizer
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Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions
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Astaxanthin for the Food Industry
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