Sustainable oleogel encapsulation of tilapia fish oil using protein-based cryogels: fabrication, characterization, and digestion behavior

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dc.contributor.authorDaniel Tua Purba
dc.contributor.authorJaydeep Dave
dc.contributor.authorPichayada Somboon
dc.date.accessioned2026-05-08T19:18:53Z
dc.date.issued2025-1-1
dc.description.abstractThis study demonstrates how protein-based cryogels encapsulate sustainable tilapia fish oil into oleogels, enhancing oxidative stability and enabling controlled FFA release during digestion.
dc.identifier.doi10.1039/d5fb00322a
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/16747
dc.publisherSustainable Food Technology
dc.subjectFood Chemistry and Fat Analysis
dc.subjectProteins in Food Systems
dc.subjectPhase Equilibria and Thermodynamics
dc.titleSustainable oleogel encapsulation of tilapia fish oil using protein-based cryogels: fabrication, characterization, and digestion behavior
dc.typeArticle

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