High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi

Article

Abstract: High internal phase Pickering emulsions (HIPPEs) stabilized by food-grade proteins have attracted mu

Palabras claves:

Astaxanthin, Bioaccessibility, High internal phase Pickering emulsions, procyanidins, Spanish mackerel proteins, Surimi

Autores:

Abd El-Aty A.M., Cui G., Liu R., Mingqian Tan, Tie S., Zaky A.A., Zhang L., Zhou C.

Fuentes:

scopus