Microencapsulation of Conjugated Linoleic Acid (CLA)-Rich Oil with Skimmed Milk Components Protects against Polymerization-Reference-Cited by-同舟云学术

Microencapsulation of Conjugated Linoleic Acid (CLA)-Rich Oil with Skimmed Milk Components Protects against Polymerization

Published:2018-10-04 Issue:11 Volume:95 Page:1399-1408
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Holgado Francisca¹,García-Martínez M. Carmen¹,Velasco Joaquín²,Ruiz-Méndez M. Victoria²,Márquez-Ruiz Gloria¹

Affiliation:

1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Department of Food Characterization, Quality and Safety; José Antonio Novais 10, 28040, Madrid Spain

2. Instituto de la Grasa (IG-CSIC), Department of Lipid Characterization and Quality; Campus Universidad Pablo de Olavide; Ctra. de Utrera km. 1, 41013, Seville Spain

Funder

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/aocs.12146/fullpdf

Reference46 articles.

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3. Spray-dried conjugated linoleic acid encapsulated with Maillard reaction products of whey proteins and maltodextrin;Choi;Food Science and Biotechnology,2010

4. Effective stabilization of CLA by microencapsulation in pea protein;Costa;Food Chemistry,2015

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