Digestion of microencapsulated oil powders: in vitro lipolysis and in vivo absorption from a food matrix
Author:
Affiliation:
1. CSIRO Preventative Health National Research Flagship
2. Australia
3. CSIRO Food & Nutrition Flagship
4. Werribee, Australia
5. Sansom Institute
6. School of Pharmacy and Medical Sciences
7. University of South Australia
Abstract
Microencapsulation provides a vehicle for the incorporation of fats and oils into powders that can be used as dry ingredients in an expanded variety of food products.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00743C
Reference25 articles.
1. Stabilization of highly unsaturated fatty acids and delivery into foods
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4. Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends
5. Maillard Reaction Products as Encapsulants for Fish Oil Powders
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