Enhancing the emulsion properties and bioavailability of loaded astaxanthin by selecting the reaction sequence of ternary conjugate emulsifiers in nanoemulsions

作者：Kaixi Zhang, Yuanyuan Xiang, Lingyun Zhong, Yuyang He, Keling Chen, Yuntao Liu, Zhengfeng Fang, Zhen Zeng, Shanshan Li, Hong Chen · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139310 · 被引用次数：27 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Microencapsulation and Drying Processes