Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristic...

por Gulzar, Saqib, Balange, Amjad K., Nagarajarao, Ravishankar Chandragiri, Zhao, Qiancheng, Benjakul, Soottawat
Publicado 2022

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Lit...

por Das, Rupali, Mehta, Naresh Kumar, Ngasotter, Soibam, Balange, Amjad K., Nayak, Binaya Bhusan, Murthy, Lakshmi Narasimha, Xavier, K.A. Martin
Publicado 2023