Encapsulation and characterization of ω-3 medium- and long-chain triacylglycerols microencapsulated with different proteins as wall materials
In this study, ω-3 medium- and long-chain triacylglycerols (MLCTs) microcapsules with excellent performance were obtained using soy protein as the wall component to address the oxidation-related problems of MLCTs. Additionally, the effect of soy, whey, or pea proteins on microcapsules in terms of th...
Furkejuvvon:
| Váldodahkkit: | , , , , , , , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2024-06-01
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| Ráidu: | Food Chemistry: X |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2590157524002505 |
| Fáddágilkorat: |
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