Encapsulation of polyunsaturated omega-3 fatty acids for enriched functional foods-Reference-Cited by-同舟云学术

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Encapsulation of polyunsaturated omega-3 fatty acids for enriched functional foods

Published:2017-03-11 Issue: Volume: Page:301-319
ISSN:
Container-title:New Polymers for Encapsulation of Nutraceutical Compounds
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Author:

Ruiz Jorge Carlos Ruiz¹,Campos Maira Rubi Segura²

Affiliation:

1. Departamento de Ingeniería Química-Bioquímica; Instituto Tecnológico de Mérida; Av. Tecnológico Km 4.5 S/N C.P. 97118 Mérida Yucatán México

2. Facultad de Ingeniería Química; Universidad Autónoma de Yucatán; Periférico Norte. Km. 33.5, Tablaje catastral 13615, Col. Chuburná de Hidalgo Inn Mérida Yucatán México CP. 97203

Publisher

John Wiley & Sons, Ltd

Reference70 articles.

1. Effects of process variables on the encapsulation of oil in Ca-alginate capsules using an inverse gelation technique;Abang;Journal of Microencapsulation,2012

2. Present and future role of chitin and chitosan in food;Agulló;Macromolecular Biosciences,2003

3. Recent advances on chitosan-based micro- and nanoparticles in drug delivery;Agnihotri;Journal of Controlled Release,2004

4. Encapsulation of hydrophobic drugs in polymeric micelles through co-solvent evaporation: The effect of solvent composition on micellar properties and drug loading;Aliabadi;International Journal of Pharmaceutics,2007

5. Encapsulation of orange peel oil by co-crystallization;Beristain;LWT - Food Science and Technology,1996

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