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Stability and bioavailability of protein matrix-encapsulated astaxanthin ester microcapsules.

Lu YangFei LiXinyu CaoXing QiaoChanghu XueJie Xu
Published in: Journal of the science of food and agriculture (2021)
The results of the present study showed that protein encapsulation, especially WP encapsulation, could effectively improve the stability, water solubility and bioavailability of astaxanthin esters. Thus, WP can be used as the main wall material in delivery systems. © 2021 Society of Chemical Industry.
Keyphrases
  • protein protein
  • amino acid
  • binding protein