Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion-diffusion method

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1694-1703

  Choi, Mi Jung ^a   Ruktanonchai, Uracha ^a   Min, Sang Gi ^b   Chun, Ji Yoen ^b   Soottitantawat, Apinan ^c  

^a NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^b Konkuk University   (South Korea)

^c CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Cyclodextrin; Aggregation; Emulsion diffusion method; Fish oil; PCL

Indexed keywords

BETA CYCLODEXTRIN; FISH OIL; POLYCAPROLACTONE; SODIUM CHLORIDE; VALERIC ACID; WATER;

ARTICLE; CONTROLLED STUDY; DIFFUSION; EMULSION; ENCAPSULATION; FREEZE DRYING; HUMIDITY; LIQUID; POWDER; SOLUBILITY; STORAGE TEMPERATURE;

EID: 70450223332     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.052     Document Type: Article

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