| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6982996 | Colloids and Surfaces B: Biointerfaces | 2014 | 34 Pages |
Abstract
- 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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Yating Zhang, Chen Tan, Shabbar Abbas, Karangwa Eric, Xiaoming Zhang, Shuqin Xia, Chengsheng Jia,