High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion
W Tang, R Wang, M Li, Q Zhang, J He, D Liu, Y Feng… - Food Chemistry, 2024 - Elsevier
Improving the emulsion-stabilizing effect of protein by chemical or physical modification has
been paid much attention recently. Here, sodium caseinate (CS) was treated by high …
been paid much attention recently. Here, sodium caseinate (CS) was treated by high …
High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion.
W Tang, R Wang, M Li, Q Zhang, J He, D Liu… - Food …, 2024 - europepmc.org
Improving the emulsion-stabilizing effect of protein by chemical or physical modification has
been paid much attention recently. Here, sodium caseinate (CS) was treated by high …
been paid much attention recently. Here, sodium caseinate (CS) was treated by high …
High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion
W Tang, R Wang, M Li, Q Zhang, J He, D Liu… - Food … - pubmed.ncbi.nlm.nih.gov
Improving the emulsion-stabilizing effect of protein by chemical or physical modification has
been paid much attention recently. Here, sodium caseinate (CS) was treated by high …
been paid much attention recently. Here, sodium caseinate (CS) was treated by high …