The influence of the carbohydrate-based wall matrix (glucose syrup, GS, and maltodextrin,
MD21) and the storage temperature (4° C or 25° C) on the oxidative stability of …

Microencapsulating bioactive compounds, such as polyunsaturated fatty acids (PUFA), in
dry cross-linked alginate serves to enhance their shelf life, mask unwanted flavors and …

The influence of the emulsifier type and the encapsulating agent on the bioaccessibility of
microencapsulated fish oil was investigated. Fish oil-loaded microcapsules were produced …

BACKGROUND Polyunsaturated oils have various health‐promoting effects, however, they
are highly prone to oxidation. Encapsulation using biopolymers is one of the most effective …

Spray drying of procyanidin-loaded W 1/O/W 2 emulsions produced by premix membrane
emulsification (ME) enabled to produce microcapsules containing procyanidins. The …

Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed
oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and …

Fish oil was encapsulated via spray-drying using different β-lactoglobulin (β-LG) fibril
variants, chitosan and maltodextrin. The effects of different wall materials and inlet …

The aim of this study is to compare the type of infeed dispersions, ie, fish oil (FO) emulsions
stabilized by single-shelled pea protein isolate (PPI) and FO–PPI–sugar beet pectin (SBP) …

This study is the first to report the optimization of diameter of encapsulated sardine oil (SO)
particles with gliadins and pecan nutshell extract as wall material during electrospraying …

The goal of this study was to investigate the influence of the emulsifier system on the
changes in oil droplet size occurring during the drying step of spray drying of emulsions …