Work

Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules

Year: 2015

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2015.05.001

Authors: Yating Zhang, Chen Tan, Shabbar Abbas, Karangwa Eric, Shuqin Xia, Xiaoming Zhang

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W240266387

FWCI: 13.38

Cites: 49

Cited by: 124

Related to: 10