Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex
Fish oil was encapsulated via spray-drying using different β-lactoglobulin (β-LG) fibril variants, chitosan and maltodextrin. The effects of different wall materials and inlet temperatures on the physicochemical properties of fish oil microcapsules were investigated. A lower polydispersity index (0....
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Main Authors: | Chang, Hon Weng, Tan, Tai Boon, Tan, Phui Yee, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Tan, Chin Ping |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2020
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Online Access: | http://psasir.upm.edu.my/id/eprint/86753/1/Microencapsulation%20of%20fish%20oil.pdf http://psasir.upm.edu.my/id/eprint/86753/ https://www.sciencedirect.com/science/article/abs/pii/S0260877419303127 |
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