SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 5, Issue 11, 2014, Pages 2743-2750

Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil

(5) Eratte, Divya a Wang, Bo c Dowling, Kim a Barrow, Colin J c Adhikari, Benu P b

a UNIVERSITY OF BALLARAT (Australia)

b RMIT UNIVERSITY (Australia)

c DEAKIN UNIVERSITY (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRIES; DRYING OILS; EFFICIENCY; FATTY ACIDS; MICROENCAPSULATION; MORPHOLOGY; PROTEINS; SPRAY DRYING;

COMPLEX COACERVATES; COMPLEX COACERVATION; FREEZE DRYING; MICROCAPSULES; NUTRACEUTICALS; OMEGA-3-FATTY ACIDS; OXIDATIVE STABILITY; WHEY PROTEIN ISOLATE;

MICROSTRUCTURE;

ACACIA SENEGAL; SCOMBRIDAE;

FISH OIL; GUM ARABIC; MICROCAPSULE; MILK PROTEIN; OMEGA 3 FATTY ACID; WHEY PROTEIN;

ANIMAL; CHEMISTRY; CONFOCAL MICROSCOPY; DRUG FORMULATION; MICROCAPSULE; PH; PHYSICAL CHEMISTRY; PROCEDURES; TUNA;

ANIMALS; CAPSULES; DRUG COMPOUNDING; FATTY ACIDS, OMEGA-3; FISH OILS; GUM ARABIC; HYDROGEN-ION CONCENTRATION; MICROSCOPY, CONFOCAL; MILK PROTEINS; PHYSICOCHEMICAL PHENOMENA; TUNA;

EID: 84908131340 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c4fo00296b Document Type: Article

Times cited : (151)

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