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Comparison of bioaccessibility of astaxanthin encapsulated in starch-based double emulsion with different structures

Jie Yang1, Shuxian Hua2, Zehao Huang2

  • 1Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China.

Carbohydrate Polymers
|August 23, 2021
PubMed

Keywords:
Double emulsionFree fatty acidsGastrointestinal tractStarch

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