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Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property

In this work, chemical localization, structural changes, and antioxidant properties of tuna colloidal particles (TCPs) in boiling tuna head soup were examined. The results demonstrated that TCPs might be core–shell colloidal spherical structures. The hydrophobic core consisted of triglycerides and c...

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Detalles Bibliográficos
Autores principales:	Ma, Chenchen, Liu, Pingping, Tao, Ningping, Wang, Xichang, Deng, Shanggui
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2021
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8039311/ https://www.ncbi.nlm.nih.gov/pubmed/33855041 http://dx.doi.org/10.3389/fnut.2021.638390

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