Nanoencapsulation of white shrimp peptides in liposomes: Characterization, stability, and influence on bioactive properties-Reference-Cited by-同舟云学术

Nanoencapsulation of white shrimp peptides in liposomes: Characterization, stability, and influence on bioactive properties

Published:2021-05-19 Issue:7 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Latorres Juliana Machado¹^ORCID,Aquino Sabrine¹^ORCID,Rocha Meritaine²^ORCID,Wasielesky Wilson³^ORCID,Martins Vilásia Guimarães¹^ORCID,Prentice Carlos¹^ORCID

Affiliation:

1. Laboratory of Food Technology School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil

2. Laboratory of Microbiology School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil

3. Laboratory of Mariculture, Aquaculture Marine Station Institute of Oceanography Federal University of Rio Grande Rio Grande Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15591

Reference75 articles.

1. Evaluation of Nutritional Quality of Commercially Cultured Indian White Shrimp Penaeus indicus

2. Aquaculture and its by-products as a source of nutrients and bioactive compounds

3. Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity

4. Bioactive peptides from shrimp shell processing discards: Antioxidant and biological activities

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