Use of whole buttermilk for microencapsulation of omega-3 oils-Reference-Cited by-同舟云学术

Use of whole buttermilk for microencapsulation of omega-3 oils

Published:2015-12 Issue: Volume:19 Page:859-867
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Augustin M.A.,Bhail S.,Cheng L.J.,Shen Z.,Øiseth S.,Sanguansri L.

Funder

Geoffrey Gardiner Dairy Foundation of Australia

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference22 articles.

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2. Effects of microencapsulation on the gastrointestinal transit and tissue distribution of a bioactive mixture of fish oil, tributyrin and resveratrol;Augustin;Journal of Functional Foods,2011

3. Nano- and micro-structured assemblies for encapsulation of food ingredients;Augustin;Chemical Society Reviews,2009

4. Bioequivalence of encapsulated and microencapsulated fish-oil supplementation;Barrow;Journal of Functional Foods,2009

5. Effects of pH, calcium-complexing agents and milk solids concentration on formation of soluble protein aggregates in heated reconstituted skim milk;Chandrapala;International Dairy Journal,2010

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