Open AccessFUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS
Author(s) -
Darya V. Zelikina,
M. D. Gureeva,
Sergey Chebotarev,
Yu. V. Samuseva,
Anna S. Antipova,
E. I. Martirosova,
М.Г. Семенова
Publication year - 2020
Publication title -
piŝevye sistemy
Language(s) - English
Resource type - Journals
eISSN - 2618-9771
pISSN - 2618-7272
DOI - 10.21323/2618-9771-2020-3-1-16-20
Subject(s) - food science , chemistry , polyunsaturated fatty acid , solubility , fish oil , phosphatidylcholine , soy protein , lipid oxidation , whey protein , food industry , chromatography , fish <actinopterygii> , phospholipid , biochemistry , antioxidant , fatty acid , organic chemistry , biology , fishery , membrane