Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particles

Food Research International

Volumn 64, Issue , 2014, Pages 520-526

  Zhang, Zipei ^a   Decker, Eric Andrew ^a,b   McClements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Coacervation; Delivery systems; Digestion; Emulsions; Fish oil; Hydrogel particles; Omega 3 oils; Oxidation

Indexed keywords

BIOCHEMISTRY; BIOMOLECULES; BIOPOLYMERS; CASEIN; DROPS; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; LIPIDS; MICROSPHERES; OILS AND FATS; OXIDATION; SLUDGE DIGESTION;

COACERVATION; DELIVERY SYSTEMS; FISH OIL; HYDROGEL PARTICLES; OMEGA-3;

HYDROGELS; SLUDGE DIGESTION;

EID: 84907359212     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.020     Document Type: Article

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