QR kód

Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions

This research aimed to construct an emulsifier by the Maillard reaction at various times using cod fish skin collagen peptide (CSCP) and ι-carrageenan (ι-car) to stabilize an Antarctic krill oil (AKO) emulsion. This emulsion was then investigated for physicochemical stability, oxidative stability, a...

Celý popis

Uloženo v:
Hlavní autoři: Lingyu Han, Ruiyi Zhai, Ruitao Shi, Bing Hu, Jixin Yang, Zhe Xu, Kun Ma, Yingmei Li, Tingting Li
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2024-03-01
Edice:Food Chemistry: X
Témata:
Maillard reaction
Antarctic krill oil
Bioaccessibility
Microencapsulation
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2590157524000178
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Podobné jednotky