Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties-Reference-Cited by-同舟云学术

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Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties

Published:2021-04-13 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Göksel Saraç Meryem¹,Doğan Mahmut²³^ORCID

Affiliation:

1. Yıldızeli Vocational College Food Technology Department Sivas Cumhuriyet University Sivas Turkey

2. Engineering College Department of Food Engineering Erciyes University Kayseri Turkey

3. TAGEM Food Analysis Center Co. Erciyes University Kayseri Turkey

Funder

Erciyes Üniversitesi

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15520

Reference76 articles.

1. The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion

2. Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil

3. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

4. The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect

Cited by 4 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. Elucidating the Influence of Coating Materials in the Microencapsulation Process of Hempseed Oil Via Spray Drying: A Comprehensive Analysis of Physicochemical Attributes, Oxidation Stability, and Thermal Properties;Food Biophysics;2024-06-27

2. Investigating the Effects of Various Surfactants on the Emulsion and Powder of Hazelnut Oil;Food and Bioprocess Technology;2023-02-18

3. Use of milk proteins for encapsulation of food ingredients;Microencapsulation in the Food Industry;2023

4. α-tending emulsifiers, microencapsulated improver powder and bakery applications;Journal of Food Science and Technology;2022-12-01

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