Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion. (Record no. 27083435)

MARC details
000 -LEADER
fixed length control field 00921 a2200217 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250517150830.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field ####s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1873-7145
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1016/j.foodres.2015.04.022
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Qiu, Chaoying
245 00 - TITLE STATEMENT
Title Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Food research international (Ottawa, Ont.)
Date of publication, distribution, etc. Aug 2015
300 ## - PHYSICAL DESCRIPTION
Extent 131-139 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Journal Article
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Zhao, Mouming
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Decker, Eric Andrew
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name McClements, David Julian
773 0# - HOST ITEM ENTRY
Title Food research international (Ottawa, Ont.)
Related parts vol. 74
-- p. 131-139
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.1016/j.foodres.2015.04.022">https://doi.org/10.1016/j.foodres.2015.04.022</a>
Public note Available from publisher's website

No items available.