Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray Drying

Journal of Food Science

Volumn 80, Issue 7, 2015, Pages C1445-C1452

  Li, Junjie ^a,c   Xiong, Shanbai ^a,c,d   Wang, Fang ^a   Regenstein, Joe M ^b   Liu, Ru ^a,c,d  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Department of Obstetrics Gynecology   (United States)

^c National R and D Branch Center for Conventional Freshwater Fish Processing   (China)

^d BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Casein; Cyclodextrin; Fish oil; Gum arabic; Microencapsulation; Spray drying

Indexed keywords

BETA CYCLODEXTRIN; BETA CYCLODEXTRIN DERIVATIVE; CASEIN; EMULSION; FISH OIL; GUM ARABIC; MICROCAPSULE; POWDER;

ANIMAL; CARP; CHEMISTRY; DESICCATION; DRUG FORMULATION; EMULSION; MICROCAPSULE; POWDER; PROCEDURES; SCANNING ELECTRON MICROSCOPY; TEMPERATURE; VISCOSITY;

ANIMALS; BETA-CYCLODEXTRINS; CAPSULES; CARPS; CASEINS; DESICCATION; DRUG COMPOUNDING; EMULSIONS; FISH OILS; GUM ARABIC; MICROSCOPY, ELECTRON, SCANNING; POWDERS; TEMPERATURE; VISCOSITY;

EID: 84947495780     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12928     Document Type: Article

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