Influence of chitosan encapsulation on functionality and stability of astaxanthin nanoemulsion fabricated using high pressure homogenization
- 27 January 2025
- journal article
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 303, 140379
Abstract
No abstract availableKeywords
Funding Information
- Chulalongkorn University
- Thailand Science Research and Innovation
This publication has 43 references indexed in Scilit:
- Characterization and encapsulation efficiency of zein nanoparticles loaded with chestnut fruit shell, cedar and sweetgum bark extractsFood Hydrocolloids for Health, 2023
- Chitosan-based film incorporated with essential oil nanoemulsion foreseeing enhanced antimicrobial effectJournal of Food Science and Technology, 2021
- RETRACTED: Chitosan nanoparticles loaded with clove essential oil: Characterization, antioxidant and antibacterial activitiesCarbohydrate Polymers, 2020
- Temperature-induced storage quality changes in pumpkin and safflower cold-pressed oilsJournal of Food Measurement and Characterization, 2020
- Antimicrobial activity of PIT-fabricated cinnamon oil nanoemulsions: Effect of surfactant concentration on morphology of foodborne pathogensFood Control, 2019
- Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiersFood Chemistry, 2018
- Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidantFood Hydrocolloids, 2017
- Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibilityFood Hydrocolloids, 2016
- Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle sizeFood Hydrocolloids, 2011
- Influence of chitosan and NaCl on physicochemical properties of low-acid tuna oil-in-water emulsions stabilized by non-ionic surfactantFood Hydrocolloids, 2009