The preferential use of a soy-rapeseed lecithin blend for the liposomal encapsulation of a tilapia viscera hydrolysate
Cindy Tatiana Sepúlveda Rincón, José E. Zapata, Óscar Martínez‐Álvarez, Ailén Alemán, P. Montero, M.C. Gómez‐Guillén
Topics & Concepts
LecithinHydrolysateChemistryLiposomeABTSAntioxidantFood scienceEgg lecithinChromatographyAmino acidBiochemistryDPPHHydrolysisProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and GrowthProteins in Food Systems