The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsules

- Wall material of microcapsules is crucial for protecting fish oil from oxidation.
- Hydrolysate of SPI-maltodextrin conjugate gives better stabilization.
- Degree of hydrolysis strongly affects the emulsions and powders of fish oil.
- Emulsions coated by limited hydrolyzed products showed better emulsion stability.
- Powders coated by hydrolysates (DH 2.9%) showed better oxidative stability.