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1.
Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules.
Molecules
; 25(3)2020 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32024189
2.
Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract.
J Sci Food Agric
; 100(12): 4474-4482, 2020 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-32399983
3.
Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion.
J Food Sci Technol
; 57(1): 60-69, 2020 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-31975708
4.
Advantages of techniques to fortify food products with the benefits of fish oil.
Food Res Int
; 137: 109353, 2020 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-33233057
5.
Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality.
Food Res Int
; 114: 240-250, 2018 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-30361022
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