The impact of the encapsulation technology on the oxidative stability of fish-oil-loaded
capsules was investigated. The capsules (ca. 13 wt% oil load) were produced via monoaxial …

The influence of the encapsulation technology (spray-drying, mono-or coaxial
electrospraying assisted by pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on …

The encapsulation of fish oil in electrosprayed capsules using whey protein and
carbohydrates (pullulan and dextran or glucose syrup) mixtures as glassy wall materials was …

This study investigates the stabilization of fish oil‐loaded electrosprayed capsules with
different natural antioxidants: i) an ethanol extract from the brown alga Fucus vesiculosus; or …

Fish oil is the primary source of long-chain omega-3 fatty acids, which are important
nutrients that assist in the prevention and treatment of heart disease and have many health …

The aim of the present research was to identify principal parameters determining the
oxidative stability of microencapsulated fish oil. Microcapsules were prepared by spray …

The oxidative stability of fish oil-loaded capsules (∼ 15 wt% oil load) produced by spray-
drying and containing natural antioxidants of different polarity was investigated. For this …

This study investigated the oxidative stability and physical properties of low-fat mayonnaise
fortified with electrosprayed zein capsules loaded with fish oil. A high encapsulation …

Omega-3 poly unsaturated fatty acids (PUFA) have numerous human health© enefits. Fish
oil has© een known as a source of PUFA© ut their addition to foods is limited© y oxidative …

The effect of different mixed wall materials including whey protein concentrate (WPC):
sodium caseinate (SC)(1: 1, w/w), WPC: SC: gum arabic (1: 1: 2, w/w/w), WPC: SC: glucose …