Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 108-117

  Zhang, Yating ^a   Tan, Chen ^a   Abbas, Shabbar ^a   Eric, Karangwa ^a   Xia, Shuqin ^a   Zhang, Xiaoming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Fish oil microcapsules; Glycosylation; Limited hydrolysis; Oxidative stability; Soy protein isolate

Indexed keywords

EMULSIFICATION; EMULSIONS; ENCAPSULATION; ENZYMATIC HYDROLYSIS; FISH; MICROSTRUCTURE; POLYDISPERSITY; SCANNING ELECTRON MICROSCOPY; STABILITY; THERMOANALYSIS;

EMULSION PROPERTIES; FISH OIL; FISH OIL MICROCAPSULE; GLYCOSYLATIONS; LIMITED HYDROLYSIS; MAILLARD REACTION PRODUCTS; MALTODEXTRINS; MICROCAPSULES; OXIDATIVE STABILITY; SOY PROTEIN ISOLATES;

GLYCOSYLATION;

EID: 84930197371     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.001     Document Type: Article

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