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Combination of internal structuring and external coating in an oleogel-based delivery system for fish oil

Michelle C Lee1, Chen Tan1, Alireza Abbaspourrad1

  • 1Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA.

Food Chemistry
|December 4, 2018
PubMed

Keywords:
Fish oil oxidationMicropolarityMicroviscosityOleogelOmega-3 fatty acidswhey protein isolate (WPI)

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