Cargando…
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...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
|
| Materias: | |
| 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 |