Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex - Concepedia

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Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex

46

Citations

36

References

2017

Year

Hon Weng Chang, Tai Boon Tan, Phui Yee Tan, Faridah Abas, Oi Ming Lai, Yong Wang, Yonghua Wang, Imededdine Arbi Nehdi, Chin Ping Tan

Food Research International

Food ColloidStability EvaluationFish Oil-in-water EmulsionsBiomolecular EngineeringPhysical PropertiesEmulsion

References

	Year	Citations

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