Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility
Qingchun Zhang, Hao‐Jie Zhu, Rui Wang, Jianfei He, Christos Ritzoulis, Weilin Liu, Wei Tang, Jianhua Liu
Topics & Concepts
Fish oilChemistryGlycationHydrolysisFood scienceEnzymatic hydrolysisEnzymeFish <Actinopterygii>Polyunsaturated fatty acidBiochemistryFisheryFatty acidBiologyReceptorProteins in Food SystemsAdvanced Glycation End Products researchProtein Hydrolysis and Bioactive Peptides