Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction

出版年份 2018 全文链接

标题

作者

关键词

Shrimp peptide fraction, Nanoliposomes, Caseinate film, Film structure, Sensory properties, Mucoadhesion

出版物

Volume 244, Issue -, Pages 47-54

出版商

Elsevier BV

发表日期

2018-09-17

DOI

10.1016/j.jfoodeng.2018.09.024

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