Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3455-9/fulltext.html
Reference36 articles.
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3. Arab-Tehrany E, Jacquot M, Gaiani C, Imran M, Desobry S, Linder M (2012) Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids. Trends Food Sci Technol 25(1):24–33
4. Bispo P, Batista I, Bernardino R, Bandarra N (2014) Preparation of triacylglycerols rich in omega-3 fatty acids from sardine oil using a Rhizomucor miehei lipase: focus in the EPA/DHA ratio. Appl Biochem Biotechnol 172(4):1866–1881
5. Chen Q, McGillivray D, Wen J, Zhong F, Quek SY (2013) Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins. J Food Eng 117(4):505–512
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