TY  - JOUR 
AU  - Rahmani Manglano, Nor Elena
AU  - González Sánchez, Irene
AU  - García Moreno, Pedro Jesús
AU  - Espejo Carpio, Francisco Javier
AU  - Guadix Escobar, Emilia María
PY  - 2020
UR  - http://hdl.handle.net/10481/63104
AB  - The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin,
MD21) and the storage temperature (4 ◦C or 25 ◦C) on the oxidative stability of microencapsulated
fish oil was studied. The microcapsules (ca. 13 wt% oil load)...
LA  - eng
PB  - MDPI
KW  - Omega 3
KW  - Microencapsulation
KW  - Spray drying
KW  - Whey protein
KW  - Lipid oxidation
KW  - Food fortification
TI  - Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise
DO  - 10.3390/foods9050545
ER  -