Effect of the non-covalent complex of anthocyanins and whey protein on fish oil emulsions: Evaluation of stability, antioxidant properties, and bioaccessibility
Year: 2025
Type: article
Language: en
Topic: Proteins in Food Systems
Authors and affiliations:
raw_author_name: Chen Li
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
raw_author_name: Chao Ai
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Shenzhen Institute of Guangdong Ocean University, No. 3 of Binhai 2(nd) Road, Dapeng New District, Shenzhen, Guangdong Province, 518108, China
raw_author_name: Boyu Chen
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
raw_author_name: Yanan Zhao
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Shenzhen Institute of Guangdong Ocean University, No. 3 of Binhai 2(nd) Road, Dapeng New District, Shenzhen, Guangdong Province, 518108, China
raw_author_name: Hui Wang
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Shenzhen Institute of Guangdong Ocean University, No. 3 of Binhai 2(nd) Road, Dapeng New District, Shenzhen, Guangdong Province, 518108, China
raw_author_name: Lei Chen
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Shenzhen Institute of Guangdong Ocean University, No. 3 of Binhai 2(nd) Road, Dapeng New District, Shenzhen, Guangdong Province, 518108, China. Electronic address: chenlei841114@hotmail.com
raw_author_name: Hui Teng
raw_affiliation_strings: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Shenzhen Institute of Guangdong Ocean University, No. 3 of Binhai 2(nd) Road, Dapeng New District, Shenzhen, Guangdong Province, 518108, China. Electronic address: tenghui850610@126.com