Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality

Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 114, December 2018, Pages 240-250

Aniseh Jamshidi, Bahareh Shabanpour, Parastoo Pourashouri, Mojtaba Raeisi,