Chitosan‐Tripolyphosphate Nanoparticles Improves Oxidative Stability of Encapsulated Shrimp Oil throughout the Extended Storage-Reference-Cited by-同舟云学术

Chitosan‐Tripolyphosphate Nanoparticles Improves Oxidative Stability of Encapsulated Shrimp Oil throughout the Extended Storage

Published:2021-11-07 Issue:1 Volume:124 Page:2100178
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Euro J Lipid Sci & Tech

Author:

Gulzar Saqib¹,Raju Navaneethan¹,Prodpran Thummanoon²,Benjakul Soottawat¹

Affiliation:

1. International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand

2. Center of Excellence in Bio‐based Materials and Packaging Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand

Funder

Prince of Songkla University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202100178

Reference53 articles.

1. Marine bioactive compounds and health promoting perspectives; innovation pathways for drug discovery

2. Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): Compositions and deterioration as affected by iced storage

3. Biological functions and activities of animal carotenoids

4. Oil and pigments from shrimp processing by-products: Extraction, composition, bioactivities and its application- A review

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