Duan, Jingyun <br/><br/>
Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids.  [electronic resource] 

 -  Journal of food science   
 - C133-41 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2010.01905.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Algorithms<br/>Antioxidants--chemistry<br/>Chemical Phenomena<br/>Chitosan--chemistry<br/>Color<br/>Delayed-Action Preparations--chemistry<br/>Dietary Supplements--analysis<br/>Fatty Acids, Omega-3--administration & dosage<br/>Fish Oils--administration & dosage<br/>Food Technology<br/>Lipid Peroxides--analysis<br/>Mechanical Phenomena<br/>Microscopy, Electron, Scanning<br/>Milk Proteins--chemistry<br/>Oils, Volatile--chemistry<br/>Oxidation-Reduction<br/>Refrigeration<br/>Tensile Strength<br/>Thiobarbituric Acid Reactive Substances--analysis<br/>Water--analysis<br/>Whey Proteins