Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce these disadvantages. This manuscript focuses on the drying stage of the encapsulation process. Its objective was to study the encapsulation of fish oil with soy proteins by emulsification and lyophilization and compare microparticles characteristics with those processed identically but spray dried.

中文翻译：

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通过冻干将鱼油包裹在大豆蛋白颗粒中。干燥过程的影响

鱼油是用于功能性食品的健康 ω-3 脂肪酸的重要来源。然而，其自氧化敏感性、香气和溶解性使其难以使用。它的封装可以减少这些缺点。这份手稿侧重于封装过程的干燥阶段。其目的是研究通过乳化和冻干将鱼油包裹在大豆蛋白中，并将微粒特性与经过相同加工但喷雾干燥的微粒特性进行比较。