Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex

International Journal of Biological Macromolecules

Volumn 114, Issue , 2018, Pages 935-941

  Yildiz, Gulcin ^a   Ding, Junzhou ^a   Gaur, Shashank ^a   Andrade, Juan ^a   Engeseth, Nicki E ^a   Feng, Hao ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Encapsulation efficiency; Mano thermo sonication (MTS); Omega 3 fatty acid; Oxidative stability; PPI modified starch complexes; Release property

Indexed keywords

CANOLA OIL; DOCOSAHEXAENOIC ACID; DODECYL SULFATE SODIUM; PEA PROTEIN; PEROXIDE; PLANT PROTEIN; POLYSORBATE 20; STARCH; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; FREEZE DRYING; MICROEMULSION; MICROENCAPSULATION; NONHUMAN; OXIDATION; PHYSICAL CHEMISTRY; POWDER; PROTEIN CARBOHYDRATE INTERACTION; CHEMISTRY; MICROCAPSULE; PEA;

CAPSULES; DOCOSAHEXAENOIC ACIDS; PEAS; PLANT PROTEINS; STARCH;

EID: 85045057925     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2018.03.175     Document Type: Article

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