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Ethanol Assisted Incorporation of Lutein into Whey Protein Stabilized Emulsions: how the Steps of Addition and Evaporation of the Solvent Affect the Obtained Systems

Crossref DOI link: https://doi.org/10.1007/s11947-024-03444-7

Published Online: 2024-06-04

Published Print: 2024-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Nunes, Lauane

Corredig, Milena

Tavares, Guilherme M. https://orcid.org/0000-0002-4015-1108
Funding

Funding for this research was provided by:

Conselho Nacional de Desenvolvimento Científico e Tecnológico (141708/2018-2)

Fundação de Amparo à Pesquisa do Estado de São Paulo (2017/09214-4)
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Text and Data Mining valid from 2024-06-04

Version of Record valid from 2024-06-04
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Article History

Received: 16 January 2024

Accepted: 14 May 2024

First Online: 4 June 2024

Declarations

:

: The authors declare no competing interests.

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