Encapsulation of Long‐Chain n ‐3 Polyunsaturated Fatty Acids Using Egg Yolk

Impact of different omega-3 polyunsaturated fatty acid (n-3 PUFA) sources (flaxseed, Isochrysis galbana, fish oil and DHA Gold) on n-3 LC-PUFA enrichment (efficiency) in the egg yolk

(2015) Charlotte Lemahieu et al.   Journal of Functional Foods

Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix

(2014) María Soledad Álvarez Cerimedo et al.   Food and Bioprocess Technology

Optimisation of the microencapsulation of tuna oil in gelatin–sodium hexametaphosphate using complex coacervation

(2014) Bo Wang et al.   FOOD CHEMISTRY

Nanoemulsion-Based Delivery Systems for Polyunsaturated (ω-3) Oils: Formation Using a Spontaneous Emulsification Method

(2014) Alessandro Gulotta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Omega-3 Fatty Acid Profile of Eggs from Laying Hens Fed Diets Supplemented with Chia, Fish Oil, and Flaxseed

(2014) Ranil Coorey et al.   JOURNAL OF FOOD SCIENCE

Stability and cellular uptake of lutein-loaded emulsions

(2014) Katja Frede et al.   Journal of Functional Foods

Fish Oil Microcapsules from O/W Emulsions Produced by Premix Membrane Emulsification

(2012) S. Ramakrishnan et al.   Food and Bioprocess Technology

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

(2011) Alison Matalanis et al.   FOOD HYDROCOLLOIDS

A novel process for microencapsulation of fish oil with barley protein

(2011) Ruoxi Wang et al.   FOOD RESEARCH INTERNATIONAL

The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying

(2011) Sri Haryani Anwar et al.   JOURNAL OF FOOD ENGINEERING

Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

(2011) Elmira Arab-Tehrany et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Chitosan-Whey Protein Isolate Composite Films for Encapsulation and Stabilization of Fish Oil Containing Ultra Pure Omega-3 Fatty Acids

(2010) Jingyun Duan et al.   JOURNAL OF FOOD SCIENCE

Resistant Starch Modification: Effects on Starch Properties and Functionality as Co-Encapsulant in Sodium Caseinate-Based Fish Oil Microcapsules

(2010) C. Chung et al.   JOURNAL OF FOOD SCIENCE

Entrapment of Flaxseed Oil Within Gelatin-Gum Arabic Capsules

(2010) S. Liu et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Nutritional composition of novel nutraceutical egg products developed with omega-3-rich oils

(2010) Nissan M. Kassis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Advances in Dietary Enrichment with N-3 Fatty Acids

(2008) Mohammed H. Moghadasian   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION