Impact of encapsulation on the physicochemical properties and gastrointestinal stability of fish oil

LWT

Volumn 65, Issue , 2016, Pages 206-213

  Chatterjee, Sudipta ^a   Judeh, Zaher M A ^a  

^a Nanyang Technological University   (Singapore)

Author keywords

Chitosan; Functional food; Membrane emulsification; Microcapsule

Indexed keywords

BIOCHEMISTRY; CHITOSAN; DISINTEGRATION; EMULSIFICATION; FISH; FUNCTIONAL FOOD; MICROENCAPSULATION; MICROSTRUCTURE; PHYSICOCHEMICAL PROPERTIES;

ENCAPSULATION EFFICIENCY; HIGH LOADINGS; MEMBRANE EMULSIFICATION; MICROCAPSULES; ORAL ADMINISTRATION; SHELL MATERIALS; SUSTAINED RELEASE; THERMALLY STABLE;

OILS AND FATS;

EID: 84944258271     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.08.010     Document Type: Article

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