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A Package of Established Analytical Tools to Investigate the Solid-State Alteration of Lipid-Based Excipients
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Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during

Eduardo Morales1, César Burgos-Díaz2, Rommy N Zúñiga3

  • 1Doctorate in Engineering Sciences with Specialization in Bioprocesses, Universidad de La Frontera, Avenida Francisco Salazar, Temuco 01145, Chile.

Foods (Basel, Switzerland)
|February 6, 2021
PubMed

Keywords:
astaxanthin retentionmultilayer emulsionphysical stabilityspray-drying

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