Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes

Zhong, Xu; Wang, Kuiyou; Chen, Zhejin; Fei, Siyuan; Li, Jiaxuan; Tan, Mingqian; Su, Wentao

doi:10.1039/d3fo04945k

Food Funct.

2024

DOI: 10.1039/d3fo04945k

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Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes

Xu Zhong,

Kuiyou Wang,

Zhejin Chen

et al.

Abstract: Schematic diagram of the preparation process of fucoxanthin-loaded 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes.

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Cited by 6 publications

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Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes

Abstract: Schematic diagram of the preparation process of fucoxanthin-loaded 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes.

Cited by 6 publications

References 52 publications

Oxidized paramylon self-assembled nanoparticles loaded with fucoxanthin attenuate insulin resistance in HpeG2 cells

Oxidized paramylon self-assembled nanoparticles loaded with fucoxanthin attenuate insulin resistance in HpeG2 cells

A comprehensive review on the functionality and biological relevance of pectin and the use in the food industry

High internal phase pickering emulsion with DHA-algal oil stabilized by salmon protein-procyanidin complex and its application in sausages as fat replacer

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