The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk

The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk

Conjugated Linoleic Acid (CLA) is known for their positive impact on reducing various diseases, including cardiovascular diseases and blood lipid levels. This study aims to produce enriched buttermilk with stable physicochemical properties via complex coacervation. To address the inherent instabilit...

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Bibliographic Details
Main Authors: Samin Rafi Azari, Mohammad Hojjatoleslamy, Zeinab E. Mousavi, Hossein Kiani, Sayed Mohammad Ali Jalali
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry Advances
Subjects:
Encapsulation
Complex coacervation
Conjugated linoleic acid
Buttermilk
RSM
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X24001539
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