Supplementary information for manuscript on "Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of Procream and hydrolyzed whey protein"
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Supplementary information for manuscript on "Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of Procream and hydrolyzed whey protein"
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This data is supplementary to the manuscript "Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of Procream and hydrolyzed whey protein" published in the Journal of Dairy Science.
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Summary of the moisture, fat, and protein content of the microcapsules (Table S1) mentioned but not stated in the manuscript are included here. Serum and cream layer protein contents along with the for the cream and serum layers along with the microcapsule fat content and d[3,2] oil droplet diameter values (Table S2) used for calculating interfacial protein load are included here. DSC thermograms (Figure S1) showing glass transition onset (Tg onset), glass transition (Tg), and heat capacity (Cp) values for all microcapsules are included here. The SEM images at 600x magnification (Figure S2) are also included here. Finally, a comparison of effect of 0.5% vs. 2% protein on lipid peroxide (Figure S3) and propanal (Figure S4) formation over storage for microcapsules mentioned but not shown in manuscript are included here.
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Midwest Dairy
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Hinnenkamp, Chelsey L; Reineccius, Gary A; Ismail, Baraem P. (2021). Supplementary information for manuscript on "Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of Procream and hydrolyzed whey protein". Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/218548.
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