Microencapsulation of stearidonic acid soybean oil in Maillard reaction-modified complex coacervates

Food Chemistry

Volumn 199, Issue , 2016, Pages 524-532

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

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Antioxidant capacity; Complex coacervation; Maillard reaction products; Microencapsulation; Omega 3 oils; Oxidative stability; Stearidonic acid soybean oil

Indexed keywords

ANTIOXIDANTS; BIOMOLECULES; CHEMICAL REACTIONS; ENCAPSULATION; GLYCOSYLATION; MICROENCAPSULATION; OXIDATION RESISTANCE; REACTION PRODUCTS;

ANTIOXIDANT CAPACITY; COMPLEX COACERVATION; MAILLARD REACTION PRODUCTS; OMEGA-3; OXIDATIVE STABILITY; STEARIDONIC ACIDS;

SOYBEAN OIL;

BIOPOLYMER; GELATIN; GUM ARABIC; MALTODEXTRIN; SOYBEAN OIL; STEARIDONIC ACID; TROLOX C; ANTIOXIDANT; MICROCAPSULE; OMEGA 3 FATTY ACID;

ARTICLE; COACERVATION; COMPLEX COACERVATION; CONTROLLED STUDY; CROSS LINKING; EMULSION; GLYCATION; HEATING; MICROCAPSULE; MICROENCAPSULATION; MORPHOLOGY; OXIDATION; PARTICLE SIZE; POLYACRYLAMIDE GEL ELECTROPHORESIS; STORAGE; CHEMISTRY; DRUG FORMULATION;

ANTIOXIDANTS; CAPSULES; DRUG COMPOUNDING; FATTY ACIDS, OMEGA-3; MAILLARD REACTION; SOYBEAN OIL;

EID: 84954179032     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.011     Document Type: Article

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