High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion
Wei Tang, Rui Wang, Minghui Li, Qingchun Zhang, Jianfei He, Dan Liu, Dan Liu, Weilin Liu, Jianhua Liu, Jianhua Liu
Topics & Concepts
EmulsionFish oilChemistrySodium CaseinateAntioxidantOil dropletLipid oxidationFish <Actinopterygii>SodiumChromatographyFood scienceChemical engineeringBiochemistryOrganic chemistryBiologyEngineeringFisheryProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization