Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules-Reference-Cited by-同舟云学术

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Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules

Published:2015-10 Issue: Volume:51 Page:108-117
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Yating,Tan Chen,Abbas Shabbar,Eric Karangwa,Xia Shuqin,Zhang Xiaoming

Funder

National 125 Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly;Abbas;Ultrasonics Sonochemistry,2015

2. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

3. The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion;Aghbashlo;Food Research International,2012

4. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B: Biointerfaces,2003

5. Whey protein–maltodextrin conjugates as emulsifying agents: an alternative to gum arabic;Akhtar;Food Hydrocolloids,2007

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