Optimisation of the microencapsulation of tuna oil in gelatin-sodium hexametaphosphate using complex coacervation

Food Chemistry

Volumn 158, Issue , 2014, Pages 358-365

  Wang, Bo ^a   Adhikari, Benu ^b   Barrow, Colin J ^a  

^a DEAKIN UNIVERSITY   (Australia)

^b RMIT UNIVERSITY   (Australia)

Author keywords

Complex coacervation; Gelatin; Microencapsulation; Oxidative stability; Sodium hexametaphosphate; Transglutaminase; Tuna oil

Indexed keywords

MICROENCAPSULATION; OILS AND FATS; STABILITY;

COMPLEX COACERVATION; GELATIN; OXIDATIVE STABILITY; SODIUM HEXAMETAPHOSPHATE; TRANSGLUTAMINASES; TUNA OIL;

SODIUM COMPOUNDS;

ANTIOXIDANT; FISH OIL; GELATIN; HEXAMETAPHOSPHATE SODIUM; OMEGA 3 FATTY ACID; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; MICROCAPSULE; PHOSPHATE; SODIUM POLYMETAPHOSPHATE;

ARTICLE; COACERVATION; CONTROLLED STUDY; CROSS LINKING; DRY POWDER; ENCAPSULATION; FREEZE DRYING; FUNCTIONAL FOOD; MICROCAPSULE; MICROENCAPSULATION; MORPHOLOGY; OXIDATION; PH; PHYSICAL CHEMISTRY; PROCESS OPTIMIZATION; SCANNING ELECTRON MICROSCOPY; TURBIDITY; ZETA POTENTIAL; ANIMAL; CHEMISTRY; DRUG FORMULATION; EVALUATION STUDY; PROCEDURES; TUNA;

ANIMALS; CAPSULES; DRUG COMPOUNDING; FISH OILS; GELATIN; PHOSPHATES; TUNA;

EID: 84896959043     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.135     Document Type: Article

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