Enhancing the physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles-Reference-Cited by-同舟云学术

Enhancing the physicochemical stability and digestibility of DHA emulsions by encapsulation of DHA droplets in caseinate/alginate honeycomb-shaped microparticles

Published:2020 Issue:3 Volume:11 Page:2080-2093
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ma Ningning¹²³⁴⁵,Gao Qianru¹²³⁴⁵,Li Xiaoyu¹²³⁴⁵,Xu Duoxia¹²³⁴⁵^ORCID,Yuan Yingmao¹²³⁴⁵,Cao Yanping¹²³⁴⁵

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)

2. School of Food and Health

3. Beijing Engineering and Technology Research Center of Food Additives

4. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients

5. Beijing Key Laboratory of Flavor Chemistry

Abstract

DHA was encapsulated in caseinate/alginate microparticles by adjusting the pH based on the electrostatic complexation, in order to improve the physicochemical stability and digestibility of single caseinate-stabilized DHA emulsions.

Funder

National Natural Science Foundation of China

Project of High-level Teachers in Beijing Municipal Universities in the Period of 13th Five-year Plan

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02947H

Reference51 articles.

1. Cardioprotective mechanism of omega-3 polyunsaturated fatty acids

2. Role of fish oil in human health and possible mechanism to reduce the inflammation