Stability of probiotic microcapsules produced through complex coacervation based on whey protein-gum arabic coupled with double emulsification: Role of krill oil in middle oil phase
Ying Chen, Weiqian Zhang, Weifei Wang
Topics & Concepts
CoacervateGum arabicFood scienceArabicWhey proteinChemistryProbioticEmulsionKrillChromatographyBiochemistryBiologyFisheryBacteriaLinguisticsPhilosophyGeneticsFood composition and propertiesProteins in Food SystemsMicroencapsulation and Drying Processes