Processing Effects on Protein–Polysaccharide Biointerfaces in Omega-3 Microencapsulation: Linking Structure with Oxidative Stability and Gastrointestinal Functionality
- DOI
- 10.3390/molecules31193408
- Published
- 2026-09-24
- Container
- Molecules
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/molecules31193408,
title = {Processing Effects on Protein–Polysaccharide Biointerfaces in Omega-3 Microencapsulation: Linking Structure with Oxidative Stability and Gastrointestinal Functionality},
author = {Marta Siol and Bartłomiej Zieniuk and Joanna Bryś and Ewa Domian and Diana Mańko-Jurkowska},
year = {2026},
journal = {Molecules},
doi = {10.3390/molecules31193408},
url = {https://doi.org/10.3390/molecules31193408}
}RIS
TY - JOUR TI - Processing Effects on Protein–Polysaccharide Biointerfaces in Omega-3 Microencapsulation: Linking Structure with Oxidative Stability and Gastrointestinal Functionality AU - Marta Siol AU - Bartłomiej Zieniuk AU - Joanna Bryś AU - Ewa Domian AU - Diana Mańko-Jurkowska PY - 2026 JO - Molecules DO - 10.3390/molecules31193408 UR - https://doi.org/10.3390/molecules31193408 ER -
APA
Siol, M., Zieniuk, B., Bryś, J., Domian, E., & Mańko-Jurkowska, D. (2026). Processing Effects on Protein–Polysaccharide Biointerfaces in Omega-3 Microencapsulation: Linking Structure with Oxidative Stability and Gastrointestinal Functionality. Molecules. https://doi.org/10.3390/molecules31193408
Source records
- crossref · retrieved 2026-11-04T22:33:51.759Z