Omega fatty acid-balanced oil formula and enhancing its oxidative stability by encapsulation with whey protein concentrate

Keyphrases

• Oxidative Stability 100%
• Whey Protein Concentrate 100%
• Omega Fatty Acids 100%
• Fatty Acids 66%
• Encapsulation Efficiency 66%
• Microcapsules 66%
• Microfluidizer 66%
• Emulsion Stability 66%
• Freeze-drying 66%
• In Vitro Digestion 33%
• Bioaccessibility 33%
• Zeta Potential 33%
• Human Health 33%
• Particle Size 33%
• Emulsion 33%
• Health Benefits 33%
• Spray Dryer 33%
• Spray Drying 33%
• Wall Material 33%
• Acid Groups 33%
• Lipid Peroxidation 33%
• Ultrasonic 33%
• Maltodextrin 33%
• Omega-6 33%
• Oxidative Degradation 33%
• Encapsulation Techniques 33%
• Nanoemulsion 33%
• Omega-3 and omega-6 Fatty Acids 33%
• Trapped Oil 33%
• Arabic Gum 33%
• Spray Drying Method 33%
• Monounsaturated 33%
• Essential Fatty Acids 33%
• Oxidative Deterioration 33%
• Freeze-drying Method 33%
• Encapsulated Powders 33%
• Fatty Food 33%

Food Science

• Oxidative Stability 100%
• Whey Protein Concentrate 100%
• Spray Drying 66%
• Monounsaturated Fatty Acid 33%
• Essential Fatty Acid 33%
• in Vitro Digestion 33%
• Maltodextrin 33%
• Lipid Oxidation 33%
• Gum Arabic 33%