Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 21, 2005, Pages 8365-8371

  Klinkesorn, Utai ^a   Sophanodora, Pairat ^a   Chinachoti, Pavinee ^b   McClements, D Julian ^b   Decker, Eric A ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Chitosan; Lipid oxidation; Omega 3 fatty acids; Relative humidity antioxidants; Spray dry; Tuna oil; Water activity

Indexed keywords

FISH OIL;

ANIMAL; ARTICLE; CHEMISTRY; DRUG STABILITY; EMULSION; MICROCAPSULE; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; TUNA;

ANIMALS; CAPSULES; CHEMISTRY, PHYSICAL; DRUG STABILITY; EMULSIONS; FISH OILS; OXIDATION-REDUCTION; TUNA;

SCOMBRIDAE GEN. SP.;

EID: 27644533905     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050761r     Document Type: Article

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