Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics-Reference-Cited by-同舟云学术

Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics

Published:2017-03 Issue: Volume:219 Page:158-168
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Binsi P.K.,Nayak Natasha,Sarkar P.C.,Jeyakumari A.,Muhamed Ashraf P.,Ninan George,Ravishankar C.N.

Funder

Science and Engineering Research Board SERB

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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4. Comparative evaluation of natural antioxidant coating and vacuum-packaging technique on quality characteristics of chill stored giant trevally fillets;Binsi;Journal of Aquatic Food Product Technology,2016

5. Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins;Chen;Journal of Food Engineering,2013

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