Mung bean protein isolate treated with high-intensity pulsed electric field: characteristics and its use for encapsulation of Asian seabass oil-Reference-Cited by-同舟云学术

Mung bean protein isolate treated with high-intensity pulsed electric field: characteristics and its use for encapsulation of Asian seabass oil

Author:

Gulzar Saqib¹²,Tagrida Mohamed¹,Patil Umesh¹,Ma Lukai³,Zhang Bin⁴,Benjakul Soottawat¹

Affiliation:

1. International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand

2. Department of Food Technology, Engineering and Science, Universitat de Lleida – Agrotecnio CERCA Center, Lleida, Spain

3. College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China

4. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China

Funder

National Science, Research and Innovation Fund (NSRF) and Prince of Songkla University

Prince of Songkla University

Prachayajarn Scholarship

NSTDA

Publisher

Informa UK Limited

Subject

Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering

Link

Reference84 articles.

3. Barbosa Cánovas, G.V. et al., 1997. Nonthermal preservation of foods. New York, NY: Marcel Dekker Inc.

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