Microencapsulation of fish oil using thiol-modified β-lactoglobulin fibrils/chitosan complex: A study on the storage stability and in vitro release

Food Hydrocolloids

Volumn 80, Issue , 2018, Pages 186-194

  Chang, Hon Weng ^a   Tan, Tai Boon ^a   Tan, Phui Yee ^a   Abas, Faridah ^a   Lai, Oi Ming ^a   Wang, Yong ^b   Wang, Yonghua ^c   Nehdi, Imededdine Arbi ^d   Tan, Chin Ping ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b JINAN UNIVERSITY   (China)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^d KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

In vitro release; Lipid oxidation; Storage stability; lactoglobulin fibrils

Indexed keywords

DETERIORATION; FISH; MICROENCAPSULATION; MICROSTRUCTURE; SODIUM CHLORIDE; STABILITY;

CHITOSAN COMPLEX; FISH OIL; IN VITRO RELEASE; IN-VITRO; LACTOGLOBULIN; LIPID OXIDATION; MICROCAPSULES; STORAGE STABILITY; VITRO RELEASE; Β-LACTOGLOBULIN FIBRIL;

IONIC STRENGTH;

EID: 85044349983     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.02.002     Document Type: Article

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