Fish gelatin-polysaccharide Maillard products for fish oil-loaded emulsion stabilization: Effects of polysaccharide type, reaction time, and reaction pH-Reference-Cited by-同舟云学术

Fish gelatin-polysaccharide Maillard products for fish oil-loaded emulsion stabilization: Effects of polysaccharide type, reaction time, and reaction pH

Published:2022-12 Issue: Volume:172 Page:114220
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hu Yaxue,Zhang Yangyi,Xu Jiamin,Zi Ye,Peng Jiawei,Zheng Yulu,Wang Xichang,Zhong Jian^ORCID

Funder

National Key Research and Development Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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3. Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides;Ding;Food Chemistry,2021

4. Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion;Espert;Food Hydrocolloids,2019

5. Fish gelatin modifications: A comprehensive review;Huang;Trends in Food Science & Technology,2019

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