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Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids |
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| Authors: | Frederic Tamm Katharina Gies Sabrina Diekmann Yvonne Serfert Thomas Strunskus André Brodkorb Stephan Drusch |
| Affiliation: | 1. Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technische Universit?t Berlin, Berlin, Germany;2. Chair for Multicomponent Materials, Institute for Materials Science, University of Kiel, Kiel, Germany;3. Department of Food Structure and Functionality, Teagasc Food Research Centre, Cork, Ireland |
| Abstract: | |
| Keywords: | Enzymatic hydrolysis Fish oil Microencapsulation Spray‐drying Whey protein |