Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder

Journal of Food Science

Volumn 81, Issue 3, 2016, Pages E600-E609

  Mis Solval, Kevin ^a   Bankston, J David ^a   Bechtel, Peter J ^b   Sathivel, Subramaniam ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b UNIVERSITY OF ALASKA FAIRBANKS   (United States)

Author keywords

Egg white powder; Microencapsulation; Salmon oil; Spray drying

Indexed keywords

EGG WHITE; EMULSION; FISH OIL; LEUCINE; OMEGA 3 FATTY ACID; POWDER; PROTEIN INTAKE; SALMON OIL;

ANALYSIS; CHEMISTRY; DESICCATION; DIET; DRUG FORMULATION; EMULSION; FORTIFIED FOOD; HUMAN; NUTRITIONAL VALUE; PARTICLE SIZE; POWDER; PROTEIN INTAKE; TEMPERATURE;

DESICCATION; DIET; DIETARY PROTEINS; DRUG COMPOUNDING; EGG WHITE; EMULSIONS; FATTY ACIDS, OMEGA-3; FISH OILS; FOOD, FORTIFIED; HUMANS; LEUCINE; NUTRITIVE VALUE; PARTICLE SIZE; POWDERS; TEMPERATURE;

EID: 84959533979     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13228     Document Type: Article

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