A ternary blending of soy protein isolate/maltodexterin/inulin for encapsulation bioactive oils: Optimization of wall material and release studies
Author:
Affiliation:
1. Department of Food Safety and Quality Control Research Institute of Food Science and Technology Mashhad Iran
2. Department of Food Chemistry Research Institute of Food Science and Technology Mashhad Iran
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16734
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4. Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics
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