Water free incorporation of shark liver oil into starch microparticles by supercritical CO 2 impregnation at low temperature-Reference-Cited by-同舟云学术

Water free incorporation of shark liver oil into starch microparticles by supercritical CO 2 impregnation at low temperature

Published:2020-09-30 Issue:11 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Santos Débora Nascimento¹^ORCID,Aredo Victor¹,Bazito Reinaldo Camino²,Oliveira Alessandra Lopes¹^ORCID

Affiliation:

1. Natural Products and High Pressure Technology Laboratory (LTAPPN), Department of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA) University of São Paulo (USP) Pirassununga São Paulo Brazil

2. Group of Green and Environmental Chemistry (GQVA), Department of Fundamental Chemistry Institute of Chemistry (IQ), University of São Paulo (USP) Butantã São Paulo Brazil

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13541

Reference46 articles.

1. Investigation of dynamic glass transitions and structural transformations in cryovacuum condensates of ethanol;Aldiyarov A.;Low Temperature Physics,2009

2. Microencapsulation of oregano essential oil in starch-based materials using supercritical fluid technology

3. The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying

4. Formation of lycopene-loaded hydrolysed collagen particles by supercritical impregnation

5. Squalene as Novel Food Factor

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