Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property
In this work, chemical localization, structural changes, and antioxidant properties of tuna colloidal particles (TCPs) in boiling tuna head soup were examined. The results demonstrated that TCPs might be core–shell colloidal spherical structures. The hydrophobic core consisted of triglycerides and c...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Frontiers Media S.A.
2021-03-01
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| Serie: | Frontiers in Nutrition |
| Soggetti: | |
| Accesso online: | https://www.frontiersin.org/articles/10.3389/fnut.2021.638390/full |
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