| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604128 | Food Hydrocolloids | 2015 | 10 Pages |
Abstract
Maillard reaction products of hydrolyzed soy protein isolate and maltodextrin were used as wall materials to improve the stability of fish oil emulsions and mirocapsules.
Keywords
PDIMEEPOVDTGSPIDLSflame ionization detectorPeroxide valueMicroencapsulation efficiencySoybean protein isolateSoy protein isolateFIDdegree of hydrolysispolydispersity indexMaltodextrinSEMDextrose equivalentscanning electron microscopeSurface hydrophobicityLimited hydrolysisOxidative stabilityDynamic Light Scatteringgas chromatographGlycosylation
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Yating Zhang, Chen Tan, Shabbar Abbas, Karangwa Eric, Shuqin Xia, Xiaoming Zhang,