Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes

Author:

Zhong Xu1234,Wang Kuiyou1234,Chen Zhejin1234,Fei Siyuan1234,Li Jiaxuan1234,Tan Mingqian1234ORCID,Su Wentao1234ORCID

Affiliation:

1. Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China

2. SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China

3. National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China

4. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China

Abstract

Schematic diagram of the preparation process of fucoxanthin-loaded 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes.

Funder

National Basic Research Program of China

National Outstanding Youth Science Fund Project of National Natural Science Foundation of China

National Science Fund for Distinguished Young Scholars

Publisher

Royal Society of Chemistry (RSC)

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