Gelation characteristics of the sugar beet pectin solution charged with fish oil-loaded zein nanoparticles

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 664-669

  Soltani, Sahar ^a   Madadlou, Ashkan ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Gel; Laccase; Nanoparticle; Nutraceutical; Pectin; Zein

Indexed keywords

ENZYMES; FATTY ACIDS; FISH; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; SUGAR BEETS;

ENZYMATIC OXIDATIONS; FISH OIL; FREE OIL; LACCASES; MEAN SIZE; NANOPARTICLE-CHARGING; NUTRACEUTICALS; OMEGA-3-FATTY ACIDS; OXIDATIVE ENZYMES; PECTIN;

NANOPARTICLES;

BETA VULGARIS SUBSP. VULGARIS;

EID: 85027935159     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.07.030     Document Type: Article

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