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High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion

Wei Tang; Rui Wang; Minghui Li; Qingchun Zhang; Jianfei He; Dan Liu; Yuqi Feng; Weilin Liu; Jianhua Liu
Food Chemistry · Vol. 444 · pp. 138669 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-06-01
Publication Year2024
Volume444
Pages138669
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.138669
SubjectAgricultural and Biological Sciences

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