High-Pressure Homogenized Seaweed Cellulose Nanofibrils-Based Emulsion Gel: An Innovative Platform for Fucoxanthin Encapsulation and Stability Improvement

Poor solubility and bioavailability have limited the application of fucoxanthin and functional food processing. In order to encapsulate fucoxanthin in delivery systems, cellulose nanofibril-stabilized emulsion gels (CNFs) derived from industrial brown seaweed residue were developed to enhance fucoxa...

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Bibliografische gegevens

Hoofdauteurs:	Mingrui Wang, Ying Tuo, Yixiao Li, Qianhui Xiao, Yue Liu, Long Wu, Hui Zhou, Yidi Cai, Yuqing Zhang, Xiang Li
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2025-09-01
Reeks:	Foods
Onderwerpen:	brown seaweed nanocellulose fucoxanthin emulsion stability
Online toegang:	https://www.mdpi.com/2304-8158/14/19/3338
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