Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin

Khalid, Nauman, Shu, Gaofeng, Holland, Brendan J., Kobayashi, Isao, Nakajima, Mitsutoshi and Barrow, Colin J 2017, Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin, Food research international, vol. 102, pp. 364-371, doi: 10.1016/j.foodres.2017.06.019.

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Title Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin
Author(s) Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Shu, Gaofeng
Holland, Brendan J.
Kobayashi, Isao
Nakajima, Mitsutoshi
Barrow, Colin JORCID iD for Barrow, Colin J orcid.org/0000-0002-2153-7267
Journal name Food research international
Volume number 102
Start page 364
End page 371
Total pages 8
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2017-12
ISSN 0963-9969
1873-7145
Keyword(s) Astaxanthin
Nanoemulsions
Freeze-thaw treatment
Bioaccessibility
Temperature
Storage stability
Encapsulation efficiency
Language eng
DOI 10.1016/j.foodres.2017.06.019
Field of Research 090899 Food Sciences not elsewhere classified
0904 Chemical Engineering
0908 Food Sciences
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2017, Elsevier Ltd
Persistent URL http://hdl.handle.net/10536/DRO/DU:30098108

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