Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design fortified product which could bear the nutritional claim “source of or high omega-3 fatty acids”. Protein wall material (soy, whey and potato) influenced microcapsules and chocolate performance. Soy protei...

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Detalles Bibliográficos
Autores principales: Hadnađev, Miroslav, Kalić, Marina, Krstonošić, Veljko, Jovanović-Lješković, Nataša, Erceg, Tamara, Škrobot, Dubravka, Dapčević-Hadnađev, Tamara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945424/
https://www.ncbi.nlm.nih.gov/pubmed/36845485
http://dx.doi.org/10.1016/j.fochx.2023.100583

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945424/
https://www.ncbi.nlm.nih.gov/pubmed/36845485
http://dx.doi.org/10.1016/j.fochx.2023.100583

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