The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions-Reference-Cited by-同舟云学术

The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions

Published:2022-10 Issue: Volume:131 Page:107799
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gómez-Guillén M. Carmen^ORCID,Pérez-García Selene,Alemán Ailén,Vázquez José Antonio^ORCID,Montero M. Pilar^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

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3. Association of official analytical chemistry. Methods of analysis;AOAC,1997

4. Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation;Bakry;Food Hydrocolloids,2019

5. Protein-polysaccharide composite materials: Fabrication and applications;Bealer;Polymers,2020

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