Author:
Tu Chaoxin,Zhu Honglin,Yang Tingting,Zhang Jiangjiang,Zhao Xue,Dong Ping,Fan Yan,Hou Hu
Reference49 articles.
1. Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions;Arancibia;Innovative Food Science & Emerging Technologies,2017
2. Development of added-value culinary ingredients from fish waste: Fish bones and fish scales;Boronat;International Journal of Gastronomy and Food Science,2023
3. Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or tween 80;Chang;Food Hydrocolloids,2016
4. Beijing, China: Fishery Bureau, Ministry Of Agriculture;China Fishery Statistical Yearbook,2022
5. Pickering nano-emulsions stabilized by Eudragit RL100 nanoparticles as oral drug delivery system for poorly soluble drugs;Dieng;Colloids and Surfaces B: Biointerfaces,2020