Impact of β‐glucan on debittering, bioaccessibility and storage stability of skim milk fortified with shrimp oil nanoliposomes-Reference-Cited by-同舟云学术

Impact of β‐glucan on debittering, bioaccessibility and storage stability of skim milk fortified with shrimp oil nanoliposomes

Published:2019-12-22 Issue:5 Volume:55 Page:2092-2103
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Gulzar Saqib¹,Benjakul Soottawat¹^ORCID,Hozzein Wael N.²³

Affiliation:

1. Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90112Thailand

2. Bioproducts Research Chair (BRC) Zoology Department College of Science King Saud University Riyadh Saudi Arabia

3. Botany and Microbiology Department Faculty of Science Beni-Suef University Beni-Suef Egypt

Funder

Prince of Songkla University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14452

Reference58 articles.

1. Carboxymethylated Glucan Inhibits Lipid Peroxidation in Liposomes

2. Antioxidant Properties of Carboxymethyl Glucan: Comparative Analysis

3. Bangar S.(2011).Effects of oat beta glucan on the stability and textural properties of beta glucan fortified milk beverage. (Doctoral dissertation University of Wisconsin–Stout).

4. Comparison of different methods for fortifying Cheddar cheese with vitamin D

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