Microencapsulation of borage oil with blends of milk protein,β-glucan and maltodextrin through spray drying: physicochemical characteristics and stability of the microcapsules-Reference-Cited by-同舟云学术

Microencapsulation of borage oil with blends of milk protein,β-glucan and maltodextrin through spray drying: physicochemical characteristics and stability of the microcapsules

Published:2017-09-08 Issue:3 Volume:98 Page:896-904
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Li Ru-yi¹,Shi Yan¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology; Nanchang University; Jiangxi China

Funder

Jiangxi Province Science and Technology Hall

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8535/fullpdf

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4. Comparison of growth, serum biochemistries and n-6 fatty acid metabolism in rats fed diets supplemented with high-gamma-linolenic acid safflower oil or borage oil for 90 days;Tso;Food Chem Toxicol,2012

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