Fruit juice fortification with omega-3 by adding chia and linseed oil microcapsules-Reference-Cited by-同舟云学术

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Fruit juice fortification with omega-3 by adding chia and linseed oil microcapsules

Published:2024-06 Issue: Volume:4 Page:100649
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Correa Luana Gabrielle,Kato Talita,Giuliangeli Vanessa Cipriani,Torquato Alex Sanches,Shirai Marianne Ayumi^ORCID

Publisher

Elsevier BV

Reference22 articles.

1. Association between omega-3 fatty acids consumption and the risk of type 2 diabetes: A meta-analysis of cohort studies;Chen;Journal of Diabetes Investigation,2017

2. Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice;da Silva Stefani;Food Research International,2019

3. Ultrasound-assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice;da Silva;Journal of Food Processing and Preservation,2019

4. Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material: Characterization and stability evaluation;de Campo;Food Chemistry,2017

5. Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juice;de Oliveira;Food Research International,2020

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