Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers

Shu, Gaofeng, Khalid, Nauman, Chen, Zhang, Neves, Marcos A, Barrow, Colin J and Nakajima, Mitsutoshi 2018, Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers, Food chemistry, vol. 255, pp. 67-74, doi: 10.1016/j.foodchem.2018.02.062.

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Title Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers
Author(s) Shu, Gaofeng
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Chen, Zhang
Neves, Marcos A
Barrow, Colin JORCID iD for Barrow, Colin J orcid.org/0000-0002-2153-7267
Nakajima, Mitsutoshi
Journal name Food chemistry
Volume number 255
Start page 67
End page 74
Total pages 8
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2018-07-30
ISSN 0308-8146
Keyword(s) astaxanthin
characterization
ginseng saponins
nanoemulsions
stability
science & technology
physical sciences
life sciences & biomedicine
chemistry, applied
food science & technology
nutrition & dietetics
chemistry
Language eng
DOI 10.1016/j.foodchem.2018.02.062
Field of Research MD Multidisciplinary
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2018, Elsevier Ltd
Persistent URL http://hdl.handle.net/10536/DRO/DU:30107973

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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