Navideh Anarjan et al.
International journal of food sciences and nutrition, 64(6), 744-748 (2013-04-18)
The emulsification and stabilization ability of four selected polysaccharides, namely, gum Arabic, xanthan gum, pectin and methyl cellulose, in the preparation of water-dispersible astaxanthin nanoparticles using the emulsification-evaporation technique was investigated in this study. The chemical and molecular structure of