Effects of Free Fatty Acids, Mono- and Diacylglycerols on Oxidative Stability of Soybean Oil-In-Water Emulsions
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Investigating the effects of varying wall materials and oil loading levels on stability and nutritional values of spray dried fish oil
High oxidative capacity of polyunsaturated fatty acid rich oils is the main problem with their dietary application. The main objectives of this study were to determine the effects of different encapsulants and oil loading levels on nutritive value, fatty acid profile, and oxidative stability of microencapsulated fish oil powders. Four types of wall materials [glucose syrup and maltodextrin base...
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