Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios

Author:

Copado Claudia N.,Diehl Bernd W.K.,Ixtaina Vanesa Y.ORCID,Tomás Mabel C.

Funder

Universidad Nacional de La Plata

CONICET

PICT

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum Arabic;Akhtar;Food Hydrocolloids,2007

2. Use of whole buttermilk for microencapsulation of omega-3 oils;Augustin;Journal of Functional Foods,2015

3. Maillard reaction products as encapsulants for fish oil powders;Augustin;Food Engineering and Physical Properties,2006

4. Chia: Rediscovering a forgotten crop of the aztecs;Ayerza,2005

5. Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil;Baik;Journal of American Oil Chemists´ Society,2004

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