Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility

Publication date: Available online 22 March 2021Source: Food Research InternationalAuthor(s): Zhao Zhang, Wenchao Chen, Xin Zhou, Qianchun Deng, Xuyan Dong, Chen Yang, Fenghong Huang

Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research