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Fish oil was encapsulated by spray-drying into different matrices based on n-octenylsuccinate-derivatised starch (nOSA starch) and carbohydrate blends varying in dextrose equivalent and molecular weight profile. Based on the development of the hydroperoxide and propanal content upon storage significant differences in the stability of the microencapsulated oil were observed. With 40 mmol/kg oil the...
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