Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex

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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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Bibliographic Details
Main Authors:	Chang, Hon Weng, Tan, Tai Boon, Tan, Phui Yee, Nehdi, Imededdine Arbi, Sbihi, Hassen Mohamed, Tan, Chin Ping
Format:	Article
Language:	English
Published:	Elsevier 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/86753/ http://psasir.upm.edu.my/id/eprint/86753/1/Microencapsulation%20of%20fish%20oil.pdf

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