Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability
Author:
Affiliation:
1. Fish Processing Division, ICAR- Mumbai Research Centre of Central Institute of Fisheries Technology, Mumbai, India
2. Fish Processing Division, ICAR- Central Institute of Fisheries Technology, Cochin, India
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1723765
Reference38 articles.
1. Applications of spray-drying in microencapsulation of food ingredients: An overview
2. The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying
3. Glucose-Grafted Gum Arabic Modified Magnetic Nanoparticles: Preparation and Specific Interaction with Concanavalin A
4. Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics
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