Microencapsulation is widely used to minimize the oxidation of fish oil products. This study
compared the effects of different drying methods, for example, spray drying (SD), freeze …

The aim of the study was to examine physicochemical characteristics of fish oil
microcapsules produced at different temperatures and estimate the optimal ratio of BG, CS …

Flaxseed oil is one of the richest sources of omega-3 fatty acid (α-linolenic acid, ALA). It
contains high amounts of polyunsaturated fatty acids, making it extremely susceptible to …

The atomization of oil-in-water emulsions for spray drying is a common task in food
engineering. During atomization with pressure swirl atomizers, the emulsions are subjected …

The aim of the present study was to investigate the ability of partially hydrolysed whey
proteins to microencapsulate fish oil. Microcapsules were produced by spray‐drying …

Resveratrol is a stilbene phenolic associated with health-promoting properties such as
antioxidant, anti-inflammatory and chemoprevention. Due to its chemical instability and low …

The effect of emulsifiers, emulsion stabilizer (maltodextrin, MD), and β‐cyclodextrin (BCD)
on physical and oxidative properties of oil‐in‐water (O/W) emulsions (5%, 20%, 40% of oil …

The aim of this study was to evaluate the physical, physicochemical, rheological, and
morphological properties and antioxidant capacity of thyme essential oil encapsulated by …

Recently, MLCTs have attracted considerable attention as a potential alternative to
traditional oils due to their suppressive effect on fat accumulation and insulin sensitivity. In …

The work aimed to encapsulate oils recovered from brewer's spent grain by particles from
gas saturated solutions technique using supercritical carbon dioxide as solvent and …