Influence of Emulsification Technique and Wall Composition on Physicochemical Properties and Oxidative Stability of Fish Oil Microcapsules Produced by Spray Drying

Food and Bioprocess Technology

Volumn 7, Issue 7, 2014, Pages 1959-1972

  Ramakrishnan, S ^a   Ferrando, M ^a   Acena Munoz L ^a   Mestres, M ^a   De Lamo Castellvi S ^a   Guell C ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Fish oil microcapsules; Membrane emulsification; Sodium caseinate; Whey protein

Indexed keywords

DROPS; EMULSIONS; ENCAPSULATION; MEMBRANES; POLYSACCHARIDES; PROTEINS; ROTORS (WINDINGS); SODIUM; SPRAY DRYING; STATORS;

MEMBRANE EMULSIFICATION; MICROCAPSULES; MONODISPERSE EMULSIONS; OIL-IN-WATER (O/W) EMULSION; PHYSICOCHEMICAL PROPERTY; PREMIX MEMBRANE EMULSIFICATION; SODIUM CASEINATE; WHEY PROTEINS;

EMULSIFICATION;

EID: 84901652579     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1187-4     Document Type: Article

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