Fabrication and Physicochemical Characterization of Pseudosciaena crocea Roe Protein‐Stabilized Emulsions as a Nutrient Delivery System
Author:
Affiliation:
1. Natl. Engineering Research Center of Seafood, School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 P. R. China
2. Dept. of Animal and Food SciencesUniv. of Kentucky Lexington KY 40546 USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14612
Reference31 articles.
1. Emulsifying Properties of Legume Proteins Compared to β-Lactoglobulin and Tween 20 and the Volatile Release from Oil-in-Water Emulsions
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3. Immunomodulatory effects of protein hydrolysates from rohu (Labeo rohita) egg (roe) in BALB/c mice
4. Chemical composition and immunomodulatory effects of enzymatic protein hydrolysates from common carp (Cyprinus carpio) egg
5. Fractionation, Separation, and Identification of Antioxidative Peptides in Potato Protein Hydrolysate that Enhance Oxidative Stability of Soybean Oil Emulsions
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