Stability enhancement of fish oil by its encapsulation using a novel hydrogel of cress seed mucilage/chitosan

International Journal of Food Properties

Volumn 20, Issue , 2017, Pages 1890-1900

  Kavousi, Hamid Reza ^a   Fathi, Milad ^a   Goli, Seyed A H ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Chitosan; Cress seed; Delivery system; Fish oil; Hydrogel

Indexed keywords

ADHESIVES; CHITOSAN; ENCAPSULATION; FISH; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GRAVIMETRIC ANALYSIS; HYDROPHOBICITY; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; THERMODYNAMIC STABILITY; THERMOGRAVIMETRIC ANALYSIS;

DELIVERY SYSTEMS; FISH OIL; FOURIER TRANSFORM INFRA RED (FTIR) SPECTROSCOPY; HYDROPHOBIC COMPOUNDS; PROCESS PARAMETERS; RESPONSE SURFACE METHODOLOGY; STABILITY ENHANCEMENT; THERMAL GRAVIMETRIC ANALYSES (TGA);

HYDROGELS;

EID: 85039556229     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2017.1357042     Document Type: Article

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