Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions
Yanchen Wang, Yikai Huang, Ying Sun, Mantong Zhao, Zhongyuan Liu, Haohao Shi, Xueying Zhang, Yongqiang Zhao, Guanghua Xia, Xuanri Shen
Topics & Concepts
Sodium CaseinateChemistryFish oilFish <Actinopterygii>Phase (matter)EmulsionChromatographyCovalent bondFood scienceSodiumChemical engineeringOrganic chemistryFisheryBiologyEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes