Encapsulation of flaxseed oil within native and modified lentil protein-based microcapsules

Author:

Avramenko Nicole A.,Chang Chang,Low Nicholas H.,Nickerson Michael T.

Funder

Saskatchewan Agriculture Development Fund

Saskatchewan Pulse Growers

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Oxidative stability of flax and hemp oils;Abuzaytoun;Journal of the American Oil Chemists' Society,2006

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

3. Dietary broccoli sprouts protect against myocardial oxidative damage and cell death during ischemia-reperfusion;Akhlaghi;Plant Foods for Human Nutrition,2010

4. Isolation and partial characterization of chickpea, lupine and lentil seed proteins;Alsohaimy;World Journal of Agricultural Sciences,2007

5. 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

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