Buckwheat protein as macromolecular emulsifier to stabilize antarctic krill oil-loaded emulsion: Study on physicochemical properties, microstructure, and functional properties
Jiawei Tang, Shixin Song, Jingwei Zhang, Ye Li, Tao Li, Qi Wu, Yilin Zhao, Lei Yu
Topics & Concepts
EmulsionMicrostructureAntarctic krillChemistryMacromoleculeKrillChemical engineeringChromatographyFood scienceMaterials scienceBiologyBiochemistryFisheryCrystallographyEngineeringFood composition and propertiesFood Chemistry and Fat AnalysisProteins in Food Systems