Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex
| Autor: | Chang, Hon Weng, Tan, Tai Boon, Tan, Phui Yee, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Wang, Yonghua, Nehdi, Imededdine Arbi, Tan, Chin Ping |
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| Zdroj: | In Food Research International March 2018 105:482-491 |
| Databáze: | ScienceDirect |
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