Physico-Chemical Properties, Stability, and Potential Food Applications of Shrimp Lipid Extract Encapsulated by Complex Coacervation
Published 2018 View Full Article
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Title
Physico-Chemical Properties, Stability, and Potential Food Applications of Shrimp Lipid Extract Encapsulated by Complex Coacervation
Authors
Keywords
Gelatin; gum arabic, Food coloring, Functional food, Astaxanthin
Journal
Food and Bioprocess Technology
Volume 11, Issue 8, Pages 1596-1604
Publisher
Springer Nature
Online
2018-06-08
DOI
10.1007/s11947-018-2116-3
References
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