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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...

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Principais autores: Lingyu Han, Ruiyi Zhai, Ruitao Shi, Bing Hu, Jixin Yang, Zhe Xu, Kun Ma, Yingmei Li, Tingting Li
פורמט: Artigo
שפה:Inglês
יצא לאור: Elsevier 2024-03-01
סדרה:Food Chemistry: X
נושאים:
Maillard reaction
Antarctic krill oil
Bioaccessibility
Microencapsulation
גישה מקוונת:http://www.sciencedirect.com/science/article/pii/S2590157524000178
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