Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability

Author:

García-Moreno Pedro J.ORCID,Stephansen Karen,van der Kruijs JulesORCID,Guadix Antonio,Guadix Emilia M.,Chronakis Ioannis S.,Jacobsen Charlotte

Funder

European Commission

Spanish Ministry of Education, Culture and Sport

Danish Strategic Research Council

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Development and characterization of food-grade electrospun fibers from amaranth protein and pullulan blends;Aceituno-Medina;Food Res. Int.,2013

2. Whey protein peptides as components of nanoemulsions: a review of emulsifying and biological functionalities;Adjonu;J. Food Eng.,2014

3. Emulsion electrospinning as an approach to fabricate PLGA/chitosan nanofibers for biomedical applications;Ajalloueian;BioMed. Res. Int.,2014

4. Emulsion electrospinning: composite fibers from drop breakup during electrospinning;Angeles;Polym. Adv. Technol.,2008

5. AOCS Official Method Ce 2–66. Preparation of Methyl Esters of Long Chain Fatty Acids;AOCS,1998

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