Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation

Xuan, J; Xia, Q; Tu, Y; Luo, T; Mao, Q; Han, Z; Barrow, Colin; Liu, S; Wang, B

Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation

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posted on 2024-01-12, 04:10 authored by J Xuan, Q Xia, Y Tu, T Luo, Q Mao, Z Han, Colin BarrowColin Barrow, S Liu, B Wang

Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation

History

Journal

Food Science & Technology

Volume

190

Article number

115580

Pagination

1-10

Location

Amsterdam, The Netherlands

ISSN

0023-6438

eISSN

1096-1127

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Publisher

Elsevier

Publication URL

http://dx.doi.org/10.1016/j.lwt.2023.115580

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Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation

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