Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates-Reference-Cited by-同舟云学术

Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates

Published:2024-03-15 Issue:1 Volume:22 Page:
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Ma Jiawen¹,He Luyao¹,Cai Jinxiu²,Zhang Wu²,Yang Hua¹^ORCID,Cao Shaoqian¹,Qi Xiangyang¹

Affiliation:

1. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, China

2. College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Funder

Basic and Public Welfare Research Program of Zhejiang Province in China

Critical Research and Development Plan Program of Zhejiang Province in China

Student Innovation project of “Bioengineering”, a first-class discipline of Zhejiang province in China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2024.2320785

Reference36 articles.

1. Fatty acids, selenium, and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibility as factors

2. Effect of ultrasonication on the yield, functional and physicochemical characteristics of collagen-II from chicken sternal cartilage

3. Stability and structural properties of bee pollen protein hydrolysate microencapsulated using maltodextrin and whey protein concentrate

4. Preparation, isolation and stability of collagen ace inhibitory peptides from the skin of Navodon Septentrionalis;Cai J. X.;Journal of Chinese Institute of Food Science and Technology,2022

5. Spray-drying of casein/pectin bioconjugate microcapsules containing grape (Vitis labrusca) by-product extract