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

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

121

Citations

43

References

2015

Year

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

Food Hydrocolloids

Food ChemistryFood ColloidModified SpiChemical EngineeringFish Oil MicrocapsulesMicro-encapsulationFood EngineeringEmulsion PropertiesEmulsionHealth Sciences

References

	Year	Citations

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