Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: A review-Reference-Cited by-同舟云学术

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Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: A review

Published:2018-01 Issue: Volume:71 Page:121-131
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Eratte Divya,Dowling Kim,Barrow Colin J.,Adhikari Benu

Funder

Australian Postgraduate Award (APA)

Australian Federal Government

ARC Linkage project

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference99 articles.

1. Formation of microcapsules by complex coacervation;Ach;The Canadian Journal of Chemical Engineering,2015

2. The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying;Anwar;Journal of Food Engineering,2011

3. Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying;Arslan;LWT-Food Science and Technology,2015

4. Bioequivalence of docosahexaenoic acid from different algal oils in capsules and in a DHA-fortified food;Arterburn;Lipids,2007

5. Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications;Bakry;Comprehensive Reviews in Food Science and Food Safety,2016

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3. Shell–Core Microbeads Loaded with Probiotics: Influence of Lipid Melting Point on Probiotic Activity;Foods;2024-07-17

4. Development, characterization and Lactobacillus plantarum encapsulating ability of novel C-phycocyanin-pectin-polyphenol based hydrogels;Food Chemistry;2024-07

5. Fish oil encapsulation by genipin-crosslinked complex coacervation between gelatin and different anionic polysaccharides;Food Hydrocolloids;2024-07

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