Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends-Reference-Cited by-同舟云学术

Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends

Published:2021-12-11 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Rahim Muhammad Abdul¹^ORCID,Imran Muhammad¹^ORCID,Khan Muhammad Kamran¹^ORCID,Ahmad Muhammad Haseeb¹^ORCID,Ahmad Rabia Shabir¹^ORCID

Affiliation:

1. Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16248

Reference48 articles.

1. A review on encapsulation of oils;Aksoylu Özbek Z. E. Y. N. E. P.;Celal Bayar Üniversitesi Fen Bilimleri Dergisi,2017

2. Extraction, purification, composition and quality deterioration of fish body oil extracted from Sardinella Fimbriata by traditional method;Anandganesh E.;International Journal of Innovative Research in Medical Science,2016

3. Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

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