Formation of chitosan nanoparticles to encapsulate krill oil (Euphausia superba) for application as a dietary supplement

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 27-34

  Haider, Junaid ^a   Majeed, Hamid ^a   Williams, P A ^b   Safdar, Waseem ^a   Zhong, Fang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b GLYNDWR UNIVERSITY   (United Kingdom)

Author keywords

Fourier transform infrared spectroscopy (FTIR); Krill oil; Oxidative stability; Thermogravimetric analysis (TGA); X ray diffraction (XRD)

Indexed keywords

DIETARY SUPPLEMENTS; ELECTROSTATICS; EMULSIFICATION; ENCAPSULATION; FOOD ADDITIVES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; NANOPARTICLES; POLYUNSATURATED FATTY ACIDS; THERMOGRAVIMETRIC ANALYSIS; X RAY DIFFRACTION;

CHITOSAN NANOPARTICLES; ENCAPSULATION EFFICIENCY; EUPHAUSIA SUPERBA; FOURIER TRANSFORM INFRARED SPECTROSCOPY; KRILL OIL; LOADING CAPACITIES; OXIDATIVE STABILITY; THERMOGRAVIMETRIC ANALYSE; X- RAY DIFFRACTIONS; X-RAY DIFFRACTION;

CHITOSAN;

EID: 84983652610     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.08.020     Document Type: Article

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