Advantages of techniques to fortify food products with the benefits of fish oil-Reference-Cited by-同舟云学术

Advantages of techniques to fortify food products with the benefits of fish oil

Published:2020-11 Issue: Volume:137 Page:109353
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Jamshidi Aniseh,Cao Hui,Xiao Jianbo,Simal-Gandara Jesus

Publisher

Elsevier BV

Subject

Food Science

Reference176 articles.

1. Influence of wall material and inlet drying air temperature on the microencapsulation of fish oil by spray-drying;Aghbashlo;Food and Bioprocess Technology,2013

2. Optimization of morphology and geometry of encapsulated Hypophthalmichthys molitrix oil;Alavi Talab;Iranian Journal of Fisheries Sciences,2010

3. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages;Alejandre;Meat science,2016

4. Microencapsulation by complex coacervation: Methods, techniques, benefits, and applications-A review;Aloys;American Journal of Food Science and Nutrition Research,2016

5. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases;Andrade;Food research international,2018

Cited by 66 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Low-Calorie Cookies Enhanced with Fish Oil-Based Nano-ingredients for Health-Conscious Consumers;ACS Omega;2024-09-05

2. Developing fish oil emulsion gel enriched with Lentinula edodes single cell protein and its effect on controlling the growth of Acinetobacter baumannii;Journal of Microbiological Methods;2024-09

3. Machine learning-assisted FT-IR spectroscopy for identification of pork oil adulteration in tuna fish oil;Vibrational Spectroscopy;2024-09

4. Hyaluronic acid-poly(glyceryl)10-stearate nanoemulsion for co-delivery of fish oil and resveratrol: Enhancing bioaccessibility and antioxidant potency;International Journal of Biological Macromolecules;2024-07

5. Encapsulation and characterization of ω-3 medium- and long-chain triacylglycerols microencapsulated with different proteins as wall materials;Food Chemistry: X;2024-06