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Fish Oil Microcapsules via Chitosan Emulsification by thuphuong1673 is a document available to read on EtoBox.

This study investigates the encapsulation of fish oil using N-stearoyl O-butylglyceryl chitosan through membrane and ultrasonic emulsification processes. The microcapsules were characterized for their morphology, stability, loading capacity, and release profiles, revealing that membrane emulsification produced larger microcapsules with better encapsulation efficiency. The findings suggest that the encapsulation method significantly influences the thermal stability and release characteristics of the fish oil m

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thuphuong1673

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EN