Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

European Journal of Lipid Science and Technology

Volumn 117, Issue 12, 2015, Pages 1960-1970

  Tamm, Frederic ^a   Gies, Katharina ^a   Diekmann, Sabrina ^a   Serfert, Yvonne ^a   Strunskus, Thomas ^b   Brodkorb, André ^c   Drusch, Stephan ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b UNIVERSITY OF KIEL   (Germany)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Enzymatic hydrolysis; Fish oil; Microencapsulation; Spray drying; Whey protein

Indexed keywords

EID: 85083942650     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201400574     Document Type: Article

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