Performance of static magnetic field-modified waxy maize starch as an emulsifier for astaxanthin-loaded emulsions: Emulsion properties, stability, and in vitro digestion

Food Hydrocolloids 2026

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Authors: Yan Cui, Wei Wang (17594), Mingwei Xue, Yiran Wei, Huimin Liu, Yuhua Wang, Mingzhu Zheng, Jingsheng Liu

DOI: 10.1016/j.foodhyd.2026.112942

Cited by: 1

References: 37

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Microencapsulation and Drying Processes

References 37