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

Emulsions containing shrimp oil (SO) at varying amounts were prepared in the presence of red kidney bean protein isolate (KBPI) and κ-carrageenan (KC) at a ratio of 1:0.1 (w/w). The emulsions were subjected to ultrasonication and high-pressure microfluidization to assist the encapsulation process. F...

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Detalles Bibliográficos
Autores principales: Gulzar, Saqib, Balange, Amjad K., Nagarajarao, Ravishankar Chandragiri, Zhao, Qiancheng, Benjakul, Soottawat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140566/
https://www.ncbi.nlm.nih.gov/pubmed/35627004
http://dx.doi.org/10.3390/foods11101431

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140566/
https://www.ncbi.nlm.nih.gov/pubmed/35627004
http://dx.doi.org/10.3390/foods11101431

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