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...

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Autors principals:	Zhen Yang, Yujie Guo, Chili Zeng, Fuwei Sun, Zhongjiang Wang, Weimin Zhang, Tian Tian, Lingyue Shan, Yunxiang Zeng, Zhaoxian Huang, Lianzhou Jiang
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2024-06-01
Col·lecció:	Food Chemistry: X
Matèries:	Encapsulation efficiency Medium- and long-chain triacylglycerols Plant protein Storage stability Structural lipids microcapsules
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2590157524002505
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