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Enhanced oxidative stability and water miscibility of conjugated linoleic acid complexed with lysine and arginine |
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| Authors: | Sara Koohikamali Siti Mazlina Mustapa Kamal |
| Affiliation: | 1. Department of Food Science and Technology, Faculty of Agriculture, Shahr‐e‐Qods Branch, Islamic Azad University, Tehran, Iran;2. Young Researchers Club, Shahr‐e‐Qods Branch, Islamic Azad University, Tehran, Iran;3. Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia |
| Abstract: | |
| Keywords: | Conjugated linoleic acid (CLA) Food fortification Hydrophilic CLA Oxidative stability Water miscibility |