Review
Open access
Sep 2026
Processing Effects on Protein–Polysaccharide Biointerfaces in Omega-3 Microencapsulation: Linking Structure with Oxidative Stability and Gastrointestinal Functionality
Omega-3 polyunsaturated fatty acids (PUFAs) are widely recognized for their nutritional and health benefits, yet their high susceptibility to oxidative degradation remains a major challenge in the development of stable food-grade delivery systems. Protein–polysaccharide-based microencapsulation provides an effective st...
Marta Siol, Bartłomiej Zieniuk, Joanna Bryś et al.
· Molecules · 0 citations