Astaxanthin encapsulation in soybean protein isolate/sodium alginate complexes-stabilized nanoemulsions: Antioxidant activities, environmental stability, and in vitro digestibility.

The construction of SPI/SA-NEs is conducive to the encapsulation, protection, and absorption of AST, providing a promising method for broadening the application of AST in processed foods or developing novel ingredients of functional foods. This article is protected by copyright. All rights reserved.