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Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics

Food ChemistryChemical EngineeringEngineeringEdible PackagingSage PolyphenolsBio-based MaterialMicro-encapsulationGum ArabicFood EngineeringRelease KineticsPolymer ChemistryEmulsionHealth Sciences