Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111980
Abstract: Abstract Nowadays, functional foods are in increasing demand since they can improve human health. Some bioactive components, such as polyunsaturated fatty acids-rich oils, and healthy microorganisms can be affected by their incorporation into food systems… read more here.
Keywords: oil emulsification; potential probiotic; encapsulation; oil ... See more keywords