Combining the integral use of food industry waste with the development of production
techniques and the preservation of inputs is a challenge. Cheesemaking generates a large …

Encapsulation of lemon oil (LO) is a challenging process due to the heat and shear sensitive
nature of its volatile compounds. Using a low-shear high-throughput emulsification …

Cod liver oil (CLO) has many health and dietary benefits, but is prone to rapid deterioration
and developing undesirable odor. The aim of the research was to evaluate a functional beef …

Premix emulsification was investigated using packed beds consisting of micron-sized glass
beads, a system that avoids fouling issues, unlike traditional premix membrane …

Fish oil microcapsules were prepared using two natural polysaccharides, alginate and
chitosan, as the wall materials. A response surface methodology (RSM) was used to …

Effects of the oil-droplet diameter and emulsification with polymerized sodium caseinate
(PNC) on the stability of squalene oil (SQ) retention in spray-dried powder were …

The present work was performed to investigate if feeding Litopenaeus vannamei with
microencapsulated thyme essential oil (TEM, 1.05 g thyme essential oil per 100-g powder) …

Three different feed emulsions of different particle sizes were mixed with a modified starch
and maltodextrin and spray dried to make a large (LP), small (SP), and nano-size …

In the present work, microencapsulation of the essential oil blend (thyme+ clove+ lemon
peel) was successfully used to produce a product that can be used as food additives or in …

Wheat germ oil (WGO) in water emulsion is increasingly being used in a variety of fields due
to its outstanding nutritional and health benefits. To enhance WGO composability …