Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan-Reference-Cited by-同舟云学术

Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan

Published:2016-10 Issue: Volume:60 Page:559-571
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bakry Amr M.,Fang Zheng,Ni Yingzhou,Cheng Hao,Chen Yong Q.,Liang Li

Funder

National Natural Science Foundation of China

Jiangnan University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

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4. Microencapsulation of fish oil by spray granulation and fluid bed film coating;Anwar;Journal of Food Science,2010

5. Maillard reaction products as encapsulants for fish oil powders;Augustin;Journal of Food Science,2006

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