Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation-Reference-Cited by-同舟云学术

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Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Published:2020-02-19 Issue:6 Volume:100 Page:2774-2781
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Fu Jingjing¹,Song Liang¹,Liu Yunhang²,Bai Changjun³,Zhou Dayong,Zhu Beiwei¹,Wang Tong²

Affiliation:

1. National Engineering Research Center of Seafood, School of Food Science and TechnologyDalian Polytechnic University Dalian PR China

2. Department of Food ScienceUniversity of Tennessee Knoxville TN USA

3. Qingdao Seawit Life Science Co. Ltd Qingdao PR China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10309

Reference43 articles.

1. DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility

2. Preparation of alginate core–shell beads with different M/G ratios to improve the stability of fish oil

3. Algal-oil supplements are a viable alternative to fish-oil supplements in terms of docosahexaenoic acid (22:6n-3; DHA)

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

5. A review on cyclodextrin encapsulation of essential oils and volatiles

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1. Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique;Food Chemistry;2024-12

2. Impact of wall materials and DHA sources on the release, digestion and absorption of DHA microcapsules: Advancements, challenges and future directions;Food Research International;2024-09

3. Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review;Critical Reviews in Food Science and Nutrition;2024-08-31

4. Self-Assembled Protein Micelles for Encapsulation of Docosahexaenoic Acid (DHA): The Improvement of Bioaccessibility and Lipid-Lowering Activity;Food and Bioprocess Technology;2024-08-22

5. Insight into low methoxyl pectin enhancing thermal stability and intestinal delivery efficiency of algal oil nanoemulsions;Journal of the Science of Food and Agriculture;2024-07-11

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