Enhanced Stability and Bioavailability of Defatted Cricket Protein Hydrolysates Encapsulated in Alginate-Coated Liposomes
- DOI
- 10.3390/foods15081345
- Published
- 2026-04-13
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15081345,
title = {Enhanced Stability and Bioavailability of Defatted Cricket Protein Hydrolysates Encapsulated in Alginate-Coated Liposomes},
author = {Lalita Chotphruethipong and Soottawat Benjakul and Rotimi E. Aluko and Theeraphol Senphan and Pilaiwanwadee Hutamekalin and Sirima Sinthusamran},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15081345},
url = {https://doi.org/10.3390/foods15081345}
}RIS
TY - JOUR TI - Enhanced Stability and Bioavailability of Defatted Cricket Protein Hydrolysates Encapsulated in Alginate-Coated Liposomes AU - Lalita Chotphruethipong AU - Soottawat Benjakul AU - Rotimi E. Aluko AU - Theeraphol Senphan AU - Pilaiwanwadee Hutamekalin AU - Sirima Sinthusamran PY - 2026 JO - Foods DO - 10.3390/foods15081345 UR - https://doi.org/10.3390/foods15081345 ER -
APA
Chotphruethipong, L., Benjakul, S., Aluko, R. E., Senphan, T., Hutamekalin, P., & Sinthusamran, S. (2026). Enhanced Stability and Bioavailability of Defatted Cricket Protein Hydrolysates Encapsulated in Alginate-Coated Liposomes. Foods. https://doi.org/10.3390/foods15081345
Source records
- crossref · retrieved 2026-09-26T13:54:01.966Z