Article Versions Notes

Gulzar S, Balange AK, Nagarajarao RC, Zhao Q, Benjakul S. Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability. Foods. 2022; 11(10):1431. https://doi.org/10.3390/foods11101431

Gulzar, Saqib, Amjad K. Balange, Ravishankar Chandragiri Nagarajarao, Qiancheng Zhao, and Soottawat Benjakul. 2022. "Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability" Foods 11, no. 10: 1431. https://doi.org/10.3390/foods11101431

Gulzar, S., Balange, A. K., Nagarajarao, R. C., Zhao, Q., & Benjakul, S. (2022). Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability. Foods, 11(10), 1431. https://doi.org/10.3390/foods11101431