Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis-Reference-Cited by-同舟云学术

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Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis

Published:2008-03-08 Issue:2 Volume:3 Page:140-145
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Chung Cheryl,Sanguansri Luz,Augustin Mary Ann

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-008-9069-4.pdf

Reference22 articles.

1. L. Sanguansri, M.A. Augustin, Microencapsulation and delivery of omega-3 fatty acids, ed. by Shi J. In Functional Food Engineering Technologies and Processing (CRC Press, 2006), pp. 297–327

2. C.P. Champagne, P. Fustier, Microencapsulation for improved deliver of bioactive compounds into foods Curr. Opin. Biotechnol. 18, 184 (2007)

3. G. Piéroni, Y. Gargouri, L. Sarda, R. Verger, Interactions of lipases with lipid monolayers. Facts and questions Adv. Colloid Interfacial Sci. 32, 341 (1990)

4. M. Wickham, M. Garrood, J. Leney, P.D.G. Wilson, F. Fillery-Travis, Modification of a phospholipid stabilized emulsion interface by bile salt: effect on pancreatic lipase activity J. Lipid Res. 39, 623 (1998)

5. S. Mun, E.A. Decker, Y. Park, J. Weiss, D.J. McClements, Influence of interfacial composition on in vitro digestibility of emulsified lipids: potential mechanism for chitosan’s ability to inhibit fat digestion Food Biophysics 1, 21 (2006)

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