Article
FOOD AND BIOPRODUCTS PROCESSING  (2021)

Influence of O/W emulsion interfacial ionic membranes on the encapsulation efficiency and storage stability of powder microencapsulated astaxanthin.

Morales, E., Burgos-Díaz, C., Zúñiga, R., Jorkowski, J., Quilaqueo, M., Rubilar, M.

Keywords: Multilayer emulsion Astaxanthin encapsulation Spray-drying High encapsulation efficiency Powdered emulsion Interfacial membranes