Microencapsulation of fish oil by casein-pectin complexes and gum arabic microparticles: oxidative stabilisation-Reference-Cited by-同舟云学术

Microencapsulation of fish oil by casein-pectin complexes and gum arabic microparticles: oxidative stabilisation

Published:2019-07-04 Issue:5 Volume:36 Page:459-473
ISSN:0265-2048
Container-title:Journal of Microencapsulation
language:en
Short-container-title:Journal of Microencapsulation

Author:

Vaucher Arianne Cunha dos Santos¹,Dias Patrícia C. M.¹,Coimbra Pablo T.¹,Costa Irina dos Santos Miranda¹,Marreto Ricardo Neves²,Dellamora-Ortiz Gisela Maria¹,De Freitas Osvaldo³,Ramos Mônica F. S.¹

Affiliation:

1. Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil;

2. Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, Brazil;

3. Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, Brazil

Publisher

Informa UK Limited

Subject

Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/02652048.2019.1646335

Reference94 articles.

1. Energy and exergy analyses of the spray drying process of fish oil microencapsulation

2. The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion

3. Whey protein aerogel as blended with cellulose crystalline particles or loaded with fish oil

4. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin

5. The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying

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