Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials
Author:
Affiliation:
1. Islamic Azad University, Iran
2. Education and Extension Organization, Iran
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39s2/0101-2061-cta-fst22618.pdf
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4. Influence of binding conjugated linoleic acid and myristic acid on the heat- and high-pressureinduced unfolding and aggregation of [beta]- lactoglobulin B;Considine T.;Food Chemistry,2007
5. Utilization of different wall materials fish oil evaluation of its behavior in bread products;Davidov-Pardo G.;American Journal of Food Technology,2008
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