Enhancing the physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles
化学
化学工程
酪蛋白酸钠
色谱法
工程类
作者
Ningning Ma,Qianru Gao,Xiaoyu Li,Duoxia Xu,Yingmao Yuan,Yanping Cao
出处
期刊：Food & Function [The Royal Society of Chemistry] 日期：2020-01-01卷期号：11 (3): 2080-2093被引量：36
DHA was encapsulated in caseinate/alginate microparticles by adjusting the pH based on the electrostatic complexation, in order to improve the physicochemical stability and digestibility of single caseinate-stabilized DHA emulsions.
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