Antarctic krill oil Pickering emulsions stabilized by zein/sodium caseinate-xanthan gum nanoparticles: stability, bioaccessibility, and anti-inflammatory activity.
- DOI
- 10.1016/j.foodres.2026.119405
- Published
- 2026-05-09
- Container
- Food Res Int
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119405,
title = {Antarctic krill oil Pickering emulsions stabilized by zein/sodium caseinate-xanthan gum nanoparticles: stability, bioaccessibility, and anti-inflammatory activity.},
author = {Zeng Y and Chen Y and Zeng M and Li Y and Chai J and Peng Y and Sun Q and Hu K.},
year = {2026},
journal = {Food Res Int},
doi = {10.1016/j.foodres.2026.119405},
url = {https://doi.org/10.1016/j.foodres.2026.119405}
}RIS
TY - JOUR TI - Antarctic krill oil Pickering emulsions stabilized by zein/sodium caseinate-xanthan gum nanoparticles: stability, bioaccessibility, and anti-inflammatory activity. AU - Zeng Y AU - Chen Y AU - Zeng M AU - Li Y AU - Chai J AU - Peng Y AU - Sun Q AU - Hu K. PY - 2026 JO - Food Res Int DO - 10.1016/j.foodres.2026.119405 UR - https://doi.org/10.1016/j.foodres.2026.119405 ER -
APA
Y, Z., Y, C., M, Z., Y, L., J, C., Y, P., Q, S., & K., H. (2026). Antarctic krill oil Pickering emulsions stabilized by zein/sodium caseinate-xanthan gum nanoparticles: stability, bioaccessibility, and anti-inflammatory activity.. Food Res Int. https://doi.org/10.1016/j.foodres.2026.119405
Source records
- europe-pmc · retrieved 2026-09-27T03:48:44.384Z