@article{wang:hal-03854792,
TITLE = {Encapsulation of DHA oil with heat-denatured whey protein in Pickering emulsion improves its bioaccessibility},
AUTHOR = {Wang, Jun and Ossemond, Jordane and Jardin, Julien and Briard-Bion, Val{\'e}rie and Henry, Gwena{\"e}le and Le Gouar, Yann and M{\'e}nard, Olivia and L{\^e},
S{\'e}bastien and Madadlou, Ashkan and Dupont, Didier and P{\'e}drono, Fr{\'e}d{\'e}rique},
URL = {https://hal.inrae.fr/hal-03854792},
JOURNAL = {Food Research International},
PUBLISHER = {Elsevier},
VOLUME = {162},
PAGES = {112112},
YEAR = {2022},
MONTH = Dec, DOI = {10.1016/j.foodres.2022.112112},
KEYWORDS = {Omega3 fatty acids ; Food matrix structure ; Docosahexaenoic acid ; Encapsulation ; Pickering emulsion ; Whey protein ; Infogest static digestion ; Bioaccessibility},
PDF = {https://hal.inrae.fr/hal-03854792/file/1-s2.0-S096399692201170X-main.pdf},
HAL_ID = {hal-03854792},
HAL_VERSION = {v1},
}