Encapsulation of fish oil using Cyclodextrin and whey protein concentrate

Biotechnology and Bioprocess Engineering

Volumn 16, Issue 6, 2011, Pages 1077-1082

  Na, Hye Sook ^a   Kim, Ji Na ^a   Kim, Jin Man ^a   Lee, Ki Young ^a  

^a Chonnam National University   (South Korea)

Author keywords

Cyclodextrin; Odor intensity; Whey protein concentrate; Xanthan gum

Indexed keywords

CYCLODEXTRINS; DAIRIES; EFFICIENCY; EMULSIFICATION; FISH; ODORS; PROTEINS;

BETA-CYCLODEXTRIN; EMULSION STABILITY; ENCAPSULATION EFFICIENCY; FISH OIL; GAMMA-CYCLODEXTRIN; ODOR INTENSITY; WHEY PROTEIN CONCENTRATE;

XANTHAN GUM;

BETA CYCLODEXTRIN; CYCLODEXTRIN; FISH OIL; GAMMA CYCLODEXTRIN; MILK PROTEIN; XANTHAN;

ARTICLE; CONTROLLED STUDY; DEODORIZATION; DRUG COATING; DRUG DELIVERY SYSTEM; DRUG STABILITY; DRUG STORAGE; EMULSION; ENCAPSULATION; MATERIAL COATING; ODOR; PARTICLE SIZE;

EID: 84862921179     PISSN: 12268372     EISSN: 19763816     Source Type: Journal    
DOI: 10.1007/s12257-011-0099-2     Document Type: Article

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