Stability of Fish Oil Encapsulated in Spray-dried Powders Coated with Starch Particles-Reference-Cited by-同舟云学术

Stability of Fish Oil Encapsulated in Spray-dried Powders Coated with Starch Particles

Published:2019 Issue:3 Volume:25 Page:363-371
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Takashige Shisei¹,Iwamoto Shouma¹,Shiga Hirokazu²,Kakizaki Yusuke³,Yamaya Yoshifumi³,Ushirosako Asami³,Maruyama Kazuki³,Adachi Shuji²,Yoshii Hidefumi¹

Affiliation:

1. Department of Applied Biological Science, Kagawa University

2. Department of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto Gakuen University

3. Central Research Institute, Maruha Nichiro Corp.

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/25/3/25_363/_pdf

Reference20 articles.

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2. Bhandari, B. and Howes, T. (2005). Relating the stickiness property of foods undergoing drying and dried products to their surface energetics. Drying Technol., 23, 781-787.

3. Bilancetti, L., Poncelet, D., Loisel, C., Mazzitelli, S., and Nastruzzi, C. (2010). A statistical approach to optimize the spray drying of starch particles: application to dry powder coating. AAPS Pharm Sci. Technol., 11, 1257-1267.

4. Chatterjee, S. and Judeh, Z. M. A. (2016). Impact of encapsulation on the physicochemical properties and gastrointestinal stability of fish oil. LWT - Food Sci. Technol., 65, 206-213.

5. Chen, F., Fan, G.Q., Zhang, Z., Zhang, R., Deng, Z.Y., and McClements, D.J. (2017). Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate. Food Res. Int., 100, 387-395.

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