Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation-Reference-Cited by-同舟云学术

Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation

Published:2022-02 Issue: Volume:152 Page:110907
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Somacal Simara,Somacal Sabrina,Pinto Vandré Sonza,de Deus Cassandra,Vendruscolo Raquel Guidetti,de Almeida Tielle Moraes,Wager Roger,Mazutti Márcio Antônio,de Menezes Cristiano Ragagnin

Funder

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

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3. Microencapsulation of fish oil with alginate: In-vitro evaluation and controlled release;Bannikova;LWT - Food Science and Technology,2018

4. Development of nanoemulsions containing Physalis peruviana calyx extract: A study on stability and antioxidant capacity;Bazana;Food Research International (Ottawa, Ont.),2019

5. Development of alginate microspheres containing thyme essential oil using ionic gelation;Benavides;Food Chemistry,2016

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