Article ID Journal Published Year Pages File Type
10277660 Journal of Food Engineering 2013 9 Pages PDF
Abstract
► Flaxseed oil was encapsulated using different wall material combinations. ► Emulsions were characterized for stability, viscosity and droplet size. ► Whey protein concentrate led to lower emulsion stability and encapsulation efficiency. ► Maltodextrin + modified starches resulted in the highest encapsulation efficiencies. ► Whey protein concentrate showed the best protection against lipid oxidation.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials
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