Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process

Microencapsulation of extra virgin olive oil has been taken into consideration. Initially, emulsions were prepared using extra virgin olive oil and aqueous solutions of different proportions of maltodextrin (MD) having dextrose equivalent (DE) 19 and whey protein isolates (WPI), such as 100% MD, 100...

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Detalles Bibliográficos
Autores principales: Chaabane, Donia, Mirmazloum, Iman, Yakdhane, Asma, Ayari, Emna, Albert, Krisztina, Vatai, Gyula, Ladányi, Márta, Koris, András, Nath, Arijit
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10295445/
https://www.ncbi.nlm.nih.gov/pubmed/37370587
http://dx.doi.org/10.3390/bioengineering10060657

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10295445/
https://www.ncbi.nlm.nih.gov/pubmed/37370587
http://dx.doi.org/10.3390/bioengineering10060657

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