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Peer-reviewedCC BYMolecules (Basel, Switzerland)

Processing Effects on Protein–Polysaccharide Biointerfaces in Omega-3 Microencapsulation: Linking Structure with Oxidative Stability and Gastrointestinal Functionality

  • Marta Siol1
  • Bartłomiej Zieniuk1
  • Joanna Bryś1
  • Ewa Domian2
  • Diana Mańko-Jurkowska1
  1. 1Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.S.); (J.B.); (D.M.-J.)
  2. 2Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland;
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Cite

BibTeXRIS
BibTeX
@article{siol2026processing,
  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},
  journal = {Molecules (Basel, Switzerland)},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13665740},
  note = {CC BY},
}
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
DA  - 2026/09/24
JO  - Molecules (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13665740
SN  - 1420-3049
ER  -