Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise

The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin, MD21) and the storage temperature (4 °C or 25 °C) on the oxidative stability of microencapsulated fish oil was studied. The microcapsules (ca. 13 wt% oil load) were produced by spray-drying emulsions stabilized...

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Detalles Bibliográficos
Autores principales: Rahmani-Manglano, Nor E., González-Sánchez, Irene, García-Moreno, Pedro J., Espejo-Carpio, F. Javier, Jacobsen, Charlotte, Guadix, Emilia M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278592/
https://www.ncbi.nlm.nih.gov/pubmed/32365987
http://dx.doi.org/10.3390/foods9050545

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278592/
https://www.ncbi.nlm.nih.gov/pubmed/32365987
http://dx.doi.org/10.3390/foods9050545

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