Digestion of microencapsulated oil powders: in vitro lipolysis and in vivo absorption from a food matrix-Reference-Cited by-同舟云学术

Digestion of microencapsulated oil powders: in vitro lipolysis and in vivo absorption from a food matrix

Published:2014 Issue:11 Volume:5 Page:2905-2912
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Augustin Mary Ann¹²³⁴,Sanguansri Luz¹²³⁴,Rusli Jenny Kartika¹²³⁴,Shen Zhiping¹²³⁴,Cheng Li Jiang¹²³⁴,Keogh Jennifer⁵⁶⁷²,Clifton Peter⁵⁶⁷²

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

2. Nano- and micro-structured assemblies for encapsulation of food ingredients

3. Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids

4. Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends

5. Maillard Reaction Products as Encapsulants for Fish Oil Powders

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