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Effect of Liposomal Encapsulation and Ultrasonication on Debittering of Protein Hydrolysate and Plastein from Salmon Frame

The impacts of liposomal encapsulation on the bitterness of salmon frame protein hydrolysate (SFPH) and salmon frame protein plastein (SFPP) with the aid of ultrasound (20% amplitude, 750 W) for different time intervals (30, 60 and 120 s) were investigated. Liposomes loaded with 1% protein hydrolysa...

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Detalles Bibliográficos
Autores principales:	Sharma, Kartik, Nilsuwan, Krisana, Ma, Lukai, Benjakul, Soottawat
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955801/ https://www.ncbi.nlm.nih.gov/pubmed/36832836 http://dx.doi.org/10.3390/foods12040761

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