Fucoxanthin-Loaded Oil-in-Water Emulsion-Based Delivery Systems: Effects of Natural Emulsifiers on the Formulation, Stability, and Bioaccessibility

• Zhaoxiang Ma,
• Nauman Khalid,
• Gaofeng Shu,
• Yiguo Zhao,
• Isao Kobayashi,
• Marcos A. Neves,
• Ambo Tuwo,
• Mitsutoshi Nakajima

Affiliations

Zhaoxiang Ma

Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan

Nauman Khalid

School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan

Gaofeng Shu

Lishui Hospital, Zhejiang University School of Medicine, Lishui, PR China

Yiguo Zhao

School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China

Isao Kobayashi

Food Research Institute, NARO, Tsukuba, Ibaraki, Japan

Marcos A. Neves

Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan

Ambo Tuwo

Faculty of Marine Science and Fisheries, Hassanuddin University, Makassar, Indonesia

Mitsutoshi Nakajima

Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan