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Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions.
Wang, Yanchen; Huang, Yikai; Sun, Ying; Zhao, Mantong; Liu, Zhongyuan; Shi, Haohao; Zhang, Xueying; Zhao, Yongqiang; Xia, Guanghua; Shen, Xuanri.
Affiliation
  • Wang Y; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
  • Huang Y; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
  • Sun Y; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
  • Zhao M; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
  • Liu Z; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
  • Shi H; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
  • Zhang X; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China.
  • Zhao Y; Sanya Tropical Fisheries Research Institute, Sanya 572018, China.
  • Xia G; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Hainan 570228, China;
  • Shen X; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
Int J Biol Macromol ; 277(Pt 2): 134171, 2024 Oct.
Article in En | MEDLINE | ID: mdl-39067727
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tannins / Fish Oils / Caseins / Emulsions Language: En Journal: Int J Biol Macromol Year: 2024 Type: Article Affiliation country: China
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tannins / Fish Oils / Caseins / Emulsions Language: En Journal: Int J Biol Macromol Year: 2024 Type: Article Affiliation country: China