Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties

作者：Yuan Xu, Liping Sun, Yongliang Zhuang, Ying Gu, Gaopeng Zhang, Xuejing Fan, Yangyue Ding · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140105 · 被引用次数：21 · 研究领域：Proteins in Food Systems、Food composition and properties、Biochemical effects in animals