Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria
Version 2 2024-06-03, 12:59
Version 1 2017-01-05, 15:17
journal contribution
posted on 2024-06-03, 12:59 authored by D Eratte, TR Gengenbach, K Dowling, Colin BarrowColin Barrow, B AdhikariSurvival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria
History
Journal
Drying TechnologyVolume
34Pagination
1926-1935Location
London, Eng.ISSN
0737-3937eISSN
1532-2300Language
EnglishPublication classification
C Journal article, C1 Refereed article in a scholarly journalCopyright notice
2016, Taylor & FrancisIssue
16Publisher
TAYLOR & FRANCIS INCUsage metrics
Keywords
Science & TechnologyTechnologyEngineering, ChemicalEngineering, MechanicalEngineeringCo-encapsulationomega-3fatty acidsprobiotic bacteriaspray dryingsurface composition and morphologyWHEY-PROTEIN ISOLATEFUNCTIONAL FOODSCOMPLEX COACERVATIONLACTOCOCCUS-LACTISLACTOBACILLUS-ACIDOPHILUSPROTECTANT SOLIDSTUNA OILMICROENCAPSULATIONOPTIMIZATIONSTORAGE100302 Bioprocessing, Bioproduction and Bioproducts090801 Food Chemistry and Molecular Gastronomy (excl Wine)860105 Nutraceuticals and Functional FoodsCentre for Chemistry and BiotechnologySchool of Life and Environmental Sciences3006 Food sciences
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