Nanocomposite systems based on soy proteins and cellulose nanocrystals to encapsulate fish oil by emulsification and spray-drying
Luciana Di Giorgio, Pablo R. Salgado, Adriana N. Mauri
Topics & Concepts
Fish oilSpray dryingSoy proteinNanocompositeChemical engineeringCelluloseLipid oxidationChemistryMaterials scienceSoybean oilFood scienceFish <Actinopterygii>ChromatographyOrganic chemistryNanotechnologyAntioxidantFisheryEngineeringBiologyMicroencapsulation and Drying ProcessesProteins in Food SystemsFood Chemistry and Fat Analysis