Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil

LWT

Volumn 116, Issue , 2019, Pages

  Rios Mera, Juan D ^a   Saldaña, Erick ^a   Ramírez, Yhosep ^b   Auquiñivín, Erick A ^b   Alvim, Izabela D ^c   Contreras Castillo, Carmen J ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSIDAD NACIONAL TORIBIO RODRÍGUEZ DE MENDOZA DE AMAZONAS   (Peru)

^c INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

DHA; EPA; Fibers; Microencapsulation; Oil retention; PUFAs

Indexed keywords

FIBERS; FISH; MICROENCAPSULATION; POLYSACCHARIDES; POLYUNSATURATED FATTY ACIDS; PROTEINS;

CENTRAL COMPOSITE ROTATABLE DESIGN; ENCAPSULATION EFFICIENCY; FISH OIL MICROENCAPSULATIONS; INDEPENDENT VARIABLES; OIL RETENTION; PUFAS; SOY PROTEIN ISOLATES; TEMPERATURE STABILITY;

OILS AND FATS;

EID: 85071368814     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108555     Document Type: Article

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