Microencapsulation of fish oil with brewer’s spent grain proteins: Effect of citric acid and emulsion pH
Toktam Farjami, Wilhelm R. Glomm, Peter P. Molesworth, Ida‐Johanne Jensen, Eva Falch
Topics & Concepts
ChemistryEmulsionCitric acidIsoelectric pointStarchTBARSLipid oxidationChromatographyChemical engineeringNuclear chemistryPolymer chemistryAntioxidantLipid peroxidationOrganic chemistryEnzymeEngineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsFood Chemistry and Fat Analysis