Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan

Food Biophysics - Tập 5 Số 2 - Trang 73-81 - 2010
Utai Klinkesorn1, David Julian McClements2
1Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
2Department of Food Science, University of Massachusetts, Amherst, USA

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