Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability
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DOI: 10.3390/foods11101431
Abstract: Emulsions containing shrimp oil (SO) at varying amounts were prepared in the presence of red kidney bean protein isolate (KBPI) and κ-carrageenan (KC) at a ratio of 1:0.1 (w/w). The emulsions were subjected to ultrasonication… read more here.
Keywords: microfluidization; kbpi; high pressure; shrimp oil ... See more keywords