| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538601 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Astaxanthin colloidal were produced using a simple scalable and bottom up approach. ⺠Colloidal particles have satisfactorily small size and less solvent residuals. ⺠Combined three stabilizers produced astaxanthin colloidal with superior properties. ⺠Colloidal form had significantly higher cellular uptake than pure powder.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Navideh Anarjan, Chin Ping Tan, Imededdine Arbi Nehdi, Tau Chuan Ling,