Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil-Reference-Cited by-同舟云学术

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Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil

Published:2024-12 Issue: Volume:460 Page:140567
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Wenjie,Chen Lijia,Bian Qiqi,Gong Huan,Li Li,Wang Zhengquan,Wang Xichang,Zhong Jian

Funder

Shanghai Municipal Health Commission

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference40 articles.

1. A review of gelatin: Properties, sources, process, applications, and commercialisation;Alipal;Materials Today Proceedings,2021

2. Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect;Böger;Innovative Food Science & Emerging Technologies,2021

3. Optimization of fish oil spray drying using a protein: Inulin system;Botrel;Drying Technology,2014

4. Preparation and antimicrobial activity of thyme essential oil microcapsules prepared with gum arabic;Cai;RSC Advances,2019

5. Fish oil–based lipid emulsion alleviates parenteral nutrition–associated liver diseases and intestinal injury in piglets;Chen;Journal of Parenteral and Enteral Nutrition,2022

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