Oxidative stability and <i>in vitro</i> release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition-Reference-Cited by-同舟云学术

Oxidative stability and in vitro release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition

Published:2022-10-13 Issue:12 Volume:57 Page:7634-7643
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Fu Jing‐jing¹,Fu Dong‐wen¹,Zhang Guang‐yao¹,Zhang Zhi‐hui¹,Shao Zhen‐wen²,Ma Zhen‐hua³,Tang Yue¹⁴,Zhou Da‐yong¹⁴^ORCID,Song Liang¹⁴^ORCID

Affiliation:

1. School of Food Science and Technology Dalian Polytechnic University No. 1 Qinggongyuan, Ganjingzi District Dalian 116034 China

2. Qingdao Seawit Life Science Co., Ltd. Qingdao 370200 China

3. Tropical Aquaculture Research and Development Center, South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Sanya 572018 China

4. National Engineering Research Center of Seafood No. 1 Qinggongyuan, Ganjingzi District Dalian 116034 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16099

Reference46 articles.

1. Reproducibility of the Measurement of Bulk/Tapped Density of Pharmaceutical Powders Between Pharmaceutical Laboratories

2. Microencapsulation of sesame seed oil by tamarind seed mucilage

3. Emulsifying Properties of Different Modified Sunflower Lecithins

4. Microencapsulation by spray drying of omega-3 lipids extracted from oilseeds and microalgae: Effect on polyunsaturated fatty acid composition

5. Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80