Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage

Publication date: November 2020Source: Food Research International, Volume 137Author(s): Arezu Bassijeh, Sara Ansari, Seyed Mohammad Hashem Hosseini
Source: Food Research International - Category: Food Science Source Type: research