Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and &#954;-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability.

Gulzar, Saqib; Balange, Amjad K; Nagarajarao, Ravishankar Chandragiri; Zhao, Qiancheng; Benjakul, Soottawat

Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability.

Gulzar, Saqib; Balange, Amjad K; Nagarajarao, Ravishankar Chandragiri; Zhao, Qiancheng; Benjakul, Soottawat.

Afiliação

Gulzar S; International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90110, Thailand.
Balange AK; QC Laboratory, Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai 400061, India.
Nagarajarao RC; ICAR-Central Institute of Fisheries Education, Andheri West, Mumbai 400061, India.
Zhao Q; College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Benjakul S; International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90110, Thailand.

Foods ; 11(10)2022 May 16.

Article em En | MEDLINE | ID: mdl-35627004