Physicochemical Stability and Rheological Properties of Antarctic Krill Oil Emulsion Stabilized by Whey Protein Isolate
DUAN Ziqiang, QIN Xiaopeng, YU Xiao, WANG Yuntao, WU Nan, BAI Yanhong, DENG Qianchun, LI Ke
(1. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center of Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China)
DUAN Ziqiang, QIN Xiaopeng, YU Xiao, WANG Yuntao, WU Nan, BAI Yanhong, DENG Qianchun, LI Ke. Physicochemical Stability and Rheological Properties of Antarctic Krill Oil Emulsion Stabilized by Whey Protein Isolate[J]. FOOD SCIENCE, 2023, 44(10): 15-21.