Cross-linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n-3 fatty acids

International Journal of Food Science and Technology

Volumn 49, Issue 6, 2014, Pages 1530-1543

  Mora Gutierrez, Adela ^a   Attaie, Rahmat ^a   Kirven, Jeneanne M ^a   Farrell, Harold M ^b  

^a PRAIRIE VIEW A AND M UNIVERSITY   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Algae oil; Bovine casein; Caprine casein; Microbial transglutaminase; Microencapsulation; n 3 fatty acids; Oxidative stability

Indexed keywords

ALGAE; EMULSIONS; FATTY ACIDS; MAMMALS; MICROENCAPSULATION; OXIDATION RESISTANCE;

ALGAE OIL; COATING PROCESS; DECOMPOSITION PRODUCTS; MICROBIAL TRANSGLUTAMINASE; N-3 FATTY ACIDS; OXIDATIVE STABILITY; PEROXIDE VALUE; ROSEMARY EXTRACTS;

CASEIN;

ALGAE; BOVINAE; CAPRA; ROSMARINUS OFFICINALIS;

EID: 84900564646     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12450     Document Type: Article

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