Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency Encapsulation

In this study, fish oil-curcumin microcapsules were prepared by using heat-denatured whey protein isolate (hWPI), whey protein isolate (WPI), and maltodextrin (MD) as wall materials, and its physicochemical properties were analyzed. The results showed that the particle size distribution of the prep...

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Autor principal:	ZHOU Fanlin, LUO Hui, CHEN Kaiwen, ZHANG Shuning, ZHANG Tuanjie, LIANG Li
Formato:	Artigo
Idioma:	Inglês
Publicado em:	China Food Publishing Company 2025-05-01
coleção:	Shipin Kexue
Assuntos:	fish oil; curcumin; microcapsules; whey protein; high encapsulation efficiency; stabilization
Acesso em linha:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-012.pdf
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