Effect of microencapsulation on physical properties of powder developed from blended oils rich in PUFA
Author:
Funder
Central Food Technological Research Institute, Council of Scientific and Industrial Research
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-05992-4.pdf
Reference49 articles.
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2. Aghbashlo M, Mobli H, Rafiee S, Madadlou A (2012) Optimization of emulsification procedure for mutual maximizing the encapsulation and exergy efficiencies of fish oil microencapsulation. Powder Technol 225:107–117. https://doi.org/10.1016/j.powtec.2012.03.040
3. Bae EK, Lee SJ (2008) Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. J Microencapsul 25(8):549–560. https://doi.org/10.1080/02652040802075682
4. Bakry AM, Abbas S, Ali B, Majeed H, Abouelwafa MY, Mousa A, Liang L (2016) Microencapsulation of oils: a comprehensive review of benefits, techniques, and applications. Comp Rev Food Sci Food Saf 15(1):143–182. https://doi.org/10.1111/1541-4337.12179
5. Barbosa MIMJ, Borsarelli CD, Mercadante AZ (2005) Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food Res Int 38:989–994. https://doi.org/10.1016/j.foodres.2005.02.018
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