Effect of ultrasonication on emulsion formulation, encapsulation efficiency, and oxidative stability of spray dried chia seed oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05716-0.pdf
Reference28 articles.
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2. Aberkane L, Roudaut G, Saurel R (2014) Encapsulation and oxidative stability of PUFA-rich oil microencapsulated by spray drying using pea protein and pectin. Food Bioprocess Technol 7(5):1505–1517
3. Bodoira RM, Penci MC, Martínez RPD, ML, (2017) Chia (Salvia hispanica L.) oil stability: study of the effect of natural antioxidants. LWT 75:107–113
4. Bule MV, Singhal RS, Kennedy JF (2010) Microencapsulation of ubiquinone-10 in carbohydrate matrices for improved stability. Carbohyd Polym 82(4):1290–1296
5. Carneiro HC, Tonon RV, Grosso CR, Hubinger MD (2013) Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J Food Eng 115(4):443–451
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