Stability and stabilization of omega-3 oils: A review
J Wang, L Han, D Wang, Y Sun, J Huang… - Trends in Food Science & …, 2021 - Elsevier
Background Omega-3 oils are rich sources of essential fatty acids and play a key role in
biological functions in the body and sensory attributes in food systems. The high content of …
biological functions in the body and sensory attributes in food systems. The high content of …
Wall Materials for Encapsulating Bioactive Compounds via Spray-Drying: A Review
E Díaz-Montes - Polymers, 2023 - mdpi.com
Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and
retards the degradation of bioactive compounds by encapsulating them within a wall …
retards the degradation of bioactive compounds by encapsulating them within a wall …
[HTML][HTML] Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix
D Donmez, J Limon, JP Russi, AE Relling… - Journal of Agriculture …, 2024 - Elsevier
The physicochemical properties and oxidative stability of encapsulated fish oil in a matrix
formed by the reaction of crude de-oiled soy lecithin and dextrose following a Maillard …
formed by the reaction of crude de-oiled soy lecithin and dextrose following a Maillard …
[HTML][HTML] The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk
Abstract Conjugated Linoleic Acid (CLA) is known for their positive impact on reducing
various diseases, including cardiovascular diseases and blood lipid levels. This study aims …
various diseases, including cardiovascular diseases and blood lipid levels. This study aims …
[引用][C] Co-encapsulation of β-carotene, lutein, zeaxanthin and fish oil: An investigation of drying kinetics, powder properties, in vitro digestion and cellular uptake of …
Y Zhu - 2021 - ResearchSpace@ Auckland