Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review-Reference-Cited by-同舟云学术

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Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review

Published:2017-08 Issue: Volume:69 Page:369-381
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Timilsena Yakindra Prasad,Wang Bo,Adhikari Raju,Adhikari Benu

Funder

RMIT University, Melbourne, Australia

CSIRO, Australia

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference122 articles.

1. Chemical characterization of the lipid fraction of Mexican chia seed (Salvia hispanica L.);Álvarez-Chávez;International Journal of Food Properties,2008

2. Detection of viscoelasticity in aggregating dilute protein solutions through dynamic light scattering-based optical microrheology;Amin;Rheologica Acta,2012

3. 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

4. Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying;Arslan;LWT-Food Science and Technology,2015

5. Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides;Aryee;Food Research International,2012

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4. Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties;Foods;2024-03-26

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