The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk
Conjugated Linoleic Acid (CLA) is known for their positive impact on reducing various diseases, including cardiovascular diseases and blood lipid levels. This study aims to produce enriched buttermilk with stable physicochemical properties via complex coacervation. To address the inherent instabilit...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001539 |
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