Nanocomposite systems based on soy proteins and cellulose nanocrystals to encapsulate fish oil by emulsification and spray-drying
Author:
Funder
National Agency for Scientific and Technological Support
National University of La Plata
Publisher
Springer Science and Business Media LLC
Subject
Polymers and Plastics
Link
https://link.springer.com/content/pdf/10.1007/s10570-023-05524-x.pdf
Reference45 articles.
1. 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
2. Aghbashlo M, Mobli H, Madadlou A, Rafiee S (2013) Fish oil microencapsulation as influenced by spray dryer operational variables. Int J Food Sci Technol 48:1707–1713. https://doi.org/10.1111/ijfs.12141
3. Angkuratipakorn T, Sriprai A, Tantrawong S et al (2017) Fabrication and characterization of rice bran oil-in-water Pickering emulsion stabilized by cellulose nanocrystals. Colloids Surfaces A Physicochem Eng Asp 522:310–319. https://doi.org/10.1016/j.colsurfa.2017.03.014
4. Anwar SH, Kunz B (2011) The influence of drying methods on the stabilization of fish oil microcapsules: comparison of spray granulation, spray drying, and freeze drying. J Food Eng 105:367–378. https://doi.org/10.1016/j.jfoodeng.2011.02.047
5. Arpagaus C, Collenberg A, Rütti D et al (2018) Nano spray drying for encapsulation of pharmaceuticals. Int J Pharm 546:194–214
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