Tuna oil andMentha piperitaoil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability

Author:

Bakry Amr M.12,Fang Zheng1,Khan Muhammad Aslam1,Chen Yantao13,Chen Yong Q.1,Liang Li1

Affiliation:

1. State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China

2. Department of Dairy Science; Faculty of Agriculture; Suez Canal University; Ismailia 41522 Egypt

3. Shenzhen Key Laboratory of Functional Polymer; College of Chemistry and Environmental Engineering; Shenzhen University; Shenzhen 518060 China

Funder

National Natural Science Foundation of China

Open Project Program of State Key Laboratory of Food Science and Technology

Jiangnan University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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