Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey protein

Keyphrases

• Microcapsules 100%
• Hydrolyzed Whey Protein 100%
• Hydrolysate 100%
• Fish Oil 100%
• Inherent Characteristics 100%
• Whey Cream 100%
• Protease 66%
• Protein Content 66%
• Oxidative Stability 66%
• Protein Concentration 33%
• Co-products 33%
• Whey Protein 33%
• Trypsin 33%
• Phospholipids 33%
• Inclusion Level 33%
• Physical Properties 33%
• High Stability 33%
• Disulfide 33%
• Aspergillus Oryzae 33%
• Encapsulation Efficiency 33%
• Microencapsulation 33%
• Oil Droplet 33%
• Reduced Protein 33%
• Protein Aggregates 33%
• Whey 33%
• Microencapsulation Efficiency 33%
• Whey Protein Concentrate 33%
• Protein Inclusions 33%
• Glanbia 33%
• Fish Oil Microencapsulation 33%
• β-lactoglobulin (β-Lg) 33%
• α-lactalbumin (α-La) 33%

Food Science

• Whey Protein 100%
• Hydrolysate 100%
• Protein Content 66%
• Oxidative Stability 66%
• Microencapsulation 66%
• Phospholipids 33%
• Lactalbumin 33%
• Lactoglobulin 33%
• Whey Protein Concentrate 33%
• Aspergillus oryzae 33%