Microencapsulation of stearidonic acid soybean oil in complex coacervates modified for enhanced stability

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 136-145

  Ifeduba, Ebenezer A ^a   Akoh, Casimir C ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Complex coacervation; Encapsulation; Maillard reaction; Oxidative stability; Stearidonic acid; Transglutaminase

Indexed keywords

ADHESIVES; ANTIOXIDANTS; CROSSLINKING; ELECTROPHORESIS; ENCAPSULATION; FOOD STORAGE; FREE RADICALS; GLYCOSYLATION; MICROSTRUCTURE; SOLS; STABILITY;

COMPLEX COACERVATES; COMPLEX COACERVATION; ENHANCED STABILITY; GUM ARABIC; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; MICROCAPSULES; OXIDATIVE STABILITY; STEARIDONIC ACIDS; TRANSGLUTAMINASES;

SOYBEAN OIL;

ACACIA SENEGAL; GLYCINE MAX;

EID: 84930671690     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.008     Document Type: Article

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