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Advances of astaxanthin-based delivery systems for precision nutrition
ReviewAbstract: Background: Astaxanthin is a marine carotenoid which has received widely attention due to its strongPalabras claves:Astaxanthin, Bioavailability, delivery system, Precision nutrition, stabilityAutores:Chen Y., Mingqian Tan, Su W., Tie S., Zhang L.Fuentes:scopusHigh internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
ArticleAbstract: High internal phase Pickering emulsions (HIPPEs) stabilized by food-grade proteins have attracted muPalabras claves:Astaxanthin, Bioaccessibility, High internal phase Pickering emulsions, procyanidins, Spanish mackerel proteins, SurimiAutores:Abd El-Aty A.M., Cui G., Liu R., Mingqian Tan, Tie S., Zaky A.A., Zhang L., Zhou C.Fuentes:scopusHigh internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
ArticleAbstract: Food-grade high internal phase Pickering emulsions (HIPPEs) stabilized by protein-based particles haPalabras claves:3D Printing, Astaxanthin, Bioaccessibility, High internal phase Pickering emulsion, Sea bass protein microgel particlesAutores:Abd El-Aty A.M., Chen Y., Mingqian Tan, Su W., Wang H., Zaky A.A., Zhang L., Zhou C.Fuentes:scopusPreparation and Evaluation of Undaria pinnatifida Nanocellulose in Fabricating Pickering Emulsions for Protection of Astaxanthin
ArticleAbstract: Pickering emulsions stabilized from natural sources are often used to load unstable bioactive ingbkpPalabras claves:Astaxanthin, Nanocellulose, Pickering emulsion, stability, Undaria pinnatifidaAutores:Fei S., Li J., Li Y., Liu R., Mingqian Tan, Yu D., Zhang L.Fuentes:scopusProtein coronas formed by three blood proteins and food-borne carbon dots from roast mackerel: Effects on cytotoxicity and cellular metabolites
ArticleAbstract: Food-borne carbon dots (FCDs) produced naturally during food thermal processing are one of importantPalabras claves:Cellular metabolism, Cytotoxicity, Food-borne carbon dots, INTERACTION, Protein coronaAutores:Abd El-Aty A.M., Cui G., Liu R., Mingqian Tan, Wang H., Zaky A.A., Zhang L.Fuentes:scopus