Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes-Reference-Cited by-同舟云学术

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

Published:2024 Issue:3 Volume:15 Page:1323-1339
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhong Xu¹²³⁴,Wang Kuiyou¹²³⁴,Chen Zhejin¹²³⁴,Fei Siyuan¹²³⁴,Li Jiaxuan¹²³⁴,Tan Mingqian¹²³⁴^ORCID,Su Wentao¹²³⁴^ORCID

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)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO04945K

Reference53 articles.

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2. Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon ( Salmo salar ) by-products

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