Characterisation of a casein-/whey protein concentrate–Antarctic krill oil emulsion system and improvement of its storage stability-Reference-Cited by-同舟云学术

Characterisation of a casein-/whey protein concentrate–Antarctic krill oil emulsion system and improvement of its storage stability

Published:2024-04-02 Issue:3 Volume:41 Page:190-203
ISSN:0265-2048
Container-title:Journal of Microencapsulation
language:en
Short-container-title:Journal of Microencapsulation

Author:

Liu Yujia¹,Wang Ziyang¹,Lv Lu¹,Wang Liang¹,Li Deyang²³,Miao Xiao⁴,Zhan Honglei¹

Affiliation:

1. School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China

2. School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China

3. National Engineering Research Center of Seafood, Dalian, Liaoning, China

4. Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng, China

Funder

General Program of the Educational Department of Liaoning Province

Research Project of Applied Basic Research Program of Department of Science & Technology of Liaoning Province

the General Program of the Educational Department of Liaoning Province

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/02652048.2024.2335152

Reference45 articles.

1. Glycation of whey proteins: Technological and nutritional implications

2. Polydatin-fatty acid conjugates are effective antioxidants for stabilizing omega 3-containing bulk fish oil and fish oil emulsions

3. Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix

4. Determination and Structural Elucidation of Triacylglycerols in Krill Oil by Chromatographic Techniques

5. Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans