Physicochemical properties and storage stability of nanoencapsulated docosahexaenoic acid with different gum arabic Maillard reaction products
In this study, the polysaccharide gum arabic (GA) and proteins, including sodium caseinate (SC), soy protein isolate (SPI), and gelatin (GE) Maillard reaction products (MRPs), were used as encapsulating materials for making docosahexaenoic acid (DHA) nanoemulsions. The optimum conditions were as fo...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2024-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2254 |
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