| 000 | 01698 a2200469 4500 | ||
|---|---|---|---|
| 005 | 20250516034438.0 | ||
| 264 | 0 | _c20110929 | |
| 008 | 201109s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2010.01905.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDuan, Jingyun | |
| 245 | 0 | 0 |
_aChitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids. _h[electronic resource] |
| 260 |
_bJournal of food science _c |
||
| 300 |
_aC133-41 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article | ||
| 650 | 0 | 4 | _aAlgorithms |
| 650 | 0 | 4 |
_aAntioxidants _xchemistry |
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 |
_aChitosan _xchemistry |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aDelayed-Action Preparations _xchemistry |
| 650 | 0 | 4 |
_aDietary Supplements _xanalysis |
| 650 | 0 | 4 |
_aFatty Acids, Omega-3 _xadministration & dosage |
| 650 | 0 | 4 |
_aFish Oils _xadministration & dosage |
| 650 | 0 | 4 | _aFood Technology |
| 650 | 0 | 4 |
_aLipid Peroxides _xanalysis |
| 650 | 0 | 4 | _aMechanical Phenomena |
| 650 | 0 | 4 | _aMicroscopy, Electron, Scanning |
| 650 | 0 | 4 |
_aMilk Proteins _xchemistry |
| 650 | 0 | 4 |
_aOils, Volatile _xchemistry |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 | _aTensile Strength |
| 650 | 0 | 4 |
_aThiobarbituric Acid Reactive Substances _xanalysis |
| 650 | 0 | 4 |
_aWater _xanalysis |
| 650 | 0 | 4 | _aWhey Proteins |
| 700 | 1 | _aJiang, Yan | |
| 700 | 1 | _aZhao, Yanyun | |
| 773 | 0 |
_tJournal of food science _gvol. 76 _gno. 1 _gp. C133-41 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2010.01905.x _zAvailable from publisher's website |
| 999 |
_c20799767 _d20799767 |
||