Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex

• Main Authors: Chang, Hon Weng, Tan, Tai Boon, Tan, Phui Yee, Abas, Faridah, Lai, Oi Ming, Wang, Yong, Wang, Yonghua, Nehdi, Imededdine Arbi, Tan, Chin Ping
• Format: Article
• Language: English
• Published: Elsevier 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/73503/1/Physical%20properties%20and%20stability%20evaluation%20of%20fish%20oil-in-water%20emulsions%20stabilized%20using%20thiol-modified%20%CE%B2-lactoglobulin%20fibrils-chitosan%20complex.pdf; http://psasir.upm.edu.my/id/eprint/73503/; https://www.sciencedirect.com/science/article/abs/pii/S0963996917308074

Fish oil-in-water emulsions containing fish oil, thiol-modified β-lactoglobulin (β-LG) fibrils, chitosan and maltodextrin were fabricated using a high-energy method. The results showed that chitosan coating induced charge reversal; denoting successful biopolymers complexation. A significantly (p <...