Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method-Reference-Cited by-同舟云学术

Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method

Published:2010-04 Issue:4 Volume:119 Page:1694-1703
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Choi Mi-Jung,Ruktanonchai Uracha,Min Sang-Gi,Chun Ji-Yoen,Soottitantawat Apinan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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3. Self-assembly of beta-cyclodextrin in water. Part 1. Cryo-TEM and dynamic and static light scattering;Bonini;Langmuir,2006

4. Aggregation of polyunsaturated fatty acids in the presence of cyclodextrins;Bru;Colloids and Surface A: Physicochemical and Engineering Aspects,1995

5. Effects of dietary fat and fatty acids on coronary artery disease risk and total and lipoprotein cholesterol concentrations: Epidemiologic studies;Caggiula;American Journal of Clinical Nutrition,1997

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