Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex
Fish oil was encapsulated via spray-drying using different β-lactoglobulin (β-LG) fibril variants, chitosan and maltodextrin. The effects of different wall materials and inlet temperatures on the physicochemical properties of fish oil microcapsules were investigated. A lower polydispersity index (0....
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/86753/1/Microencapsulation%20of%20fish%20oil.pdf |
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