Oleogel-structured composite for the stabilization of ω3 fatty acids in fish oil-Reference-Cited by-同舟云学术

Oleogel-structured composite for the stabilization of ω3 fatty acids in fish oil

Published:2018 Issue:11 Volume:9 Page:5598-5606
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lee Michelle C.¹²³⁴^ORCID,Jiang Xiaofei¹²³⁴⁵,Brenna J. Thomas¹²³⁴⁶,Abbaspourrad Alireza¹²³⁴^ORCID

Affiliation:

1. Department of Food Science

2. Cornell University

3. Ithaca

4. USA

5. Department of Food Science and Technology

6. Dell Pediatric Research Institute and Department of Chemistry

Abstract

The fish oil is encapsulated in a multi-compartment system featuring β-cyclodextrin complexation within whey protein isolate (WPI) coated oleogel particles.

Funder

China Postdoctoral Science Foundation

National Institute of Food and Agriculture

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO01446A

Reference43 articles.

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4. Omega-3 Polyunsaturated Fatty Acid (Fish Oil) Supplementation and the Prevention of Clinical Cardiovascular Disease

5. Erratum to: U.S. adults are not meeting recommended levels for fish and omega-3 fatty acid intake: results of an analysis using observational data from NHANES 2003–2008

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