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Ovalbumin fibril-stabilized oleogel-based Pickering emulsions improve astaxanthin bioaccessibility.
Wang, Zihua; Gao, Yuxing; Wei, Zihao; Xue, Changhu.
Afiliación
  • Wang Z; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
  • Gao Y; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
  • Wei Z; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: weizihao@ouc.edu.cn.
  • Xue C; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and
Food Res Int ; 161: 111790, 2022 11.
Article en En | MEDLINE | ID: mdl-36192880
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Aceite de Soja Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Aceite de Soja Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article País de afiliación: China