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Encapsulation of fish oil within a Maillard-reacted lecithin–dextrose matrix using simulated reactive-extrusion conditions: Physicochemical characteristics and oxidative stability

Authors: Dila Donmez, Jasper Limon, Juan Pablo Russi et al.

Publication: Journal of Food Engineering

Published: Mar 1, 2027

Source: Crossref

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Encapsulation of fish oil within a Maillard-reacted lecithin–dextrose matrix using simulated reactive-extrusion conditions: Physicochemical characteristics and oxidative stability

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