The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions

  1. Gómez-Guillén, M.C.
  2. Pérez-García, S.
  3. Alemán, A.
  4. Vázquez, J.A.
  5. Montero, M.P.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Ano de publicación: 2022

Volume: 131

Tipo: Artigo

DOI: 10.1016/J.FOODHYD.2022.107799 GOOGLE SCHOLAR lock_openAcceso aberto editor

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus