Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design fortified product which could bear the nutritional claim “source of or high omega-3 fatty acids”. Protein wall material (soy, whey and potato) influenced microcapsules and chocolate performance. Soy protei...

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Bibliographic Details
Main Authors: Miroslav Hadnađev, Marina Kalić, Veljko Krstonošić, Nataša Jovanović-Lješković, Tamara Erceg, Dubravka Škrobot, Tamara Dapčević-Hadnađev
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Chocolate
Microencapsulation
Fish oil
Proteins
Texture
Rheology
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523000251

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http://www.sciencedirect.com/science/article/pii/S2590157523000251

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