Concepedia

Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules

Yating Zhang, Chen Tan, Shabbar Abbas, Karangwa Eric, Shuqin Xia, Xiaoming Zhang

Food Hydrocolloids · 2015 · 123 citations · 43 references

DOI

Concepts

References

43

Enzymic hydrolysis of food proteins

Alec Williams · Food Chemistry · 1987 · 930 citations

, , +14

Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying

Renata Valeriano Tonon, Carlos Raimundo Ferreira Grosso, Míriam Dupas Hubinger · Food Research International · 2010 · 560 citations

, , +17

Nano-particle encapsulation of fish oil by spray drying

Seid Mahdi Jafari, Elham Assadpoor, Bhesh Bhandari et al. · Food Research International · 2007 · 449 citations

, , +16

Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds

Apinan Soottitantawat, Hidefumi Yoshii, Takeshi Furuta et al. · Journal of Food Science · 2003 · 359 citations

, , +12

Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions

Rong Liang, Shiqi Xu, Charles F. Shoemaker et al. · Journal of Agricultural and Food Chemistry · 2012 · 352 citations

, , +15