Arachidonic acid‐encapsulated microcapsules with core‐shell structure prepared by coaxial electrospray

Investigation on food packaging polymers: Effects on vegetable oil oxidation

(2020) Keqing Hu et al.   FOOD CHEMISTRY

Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil

(2019) Juan D. Rios-Mera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation and characterization of citrus essential oils loaded in chitosan microcapsules by using different emulsifiers

(2018) Yuan Li et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray drying

(2018) C. Chang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of the cross-linking agent and drying method on encapsulation efficiency of orange essential oil by complex coacervation using whey protein isolate with different polysaccharides

(2018) Sandra Rojas-Moreno et al.   JOURNAL OF MICROENCAPSULATION

Conformational and vibrational studies of arachidonic acid, light and temperature effects on ATR-FTIR spectra

(2018) Tuğba Gocen et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Emulsion electrospinning: Fundamentals, food applications and prospects

(2018) Cen Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

(2017) Rubén Agregán et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation by electrospray coating atomization of probiotic strains

(2017) C.M. Librán et al.   Innovative Food Science & Emerging Technologies

Nanoencapsulation of green tea catechins by electrospraying technique and its effect on controlled release and in-vitro permeability

(2017) J. Anu Bhushani et al.   JOURNAL OF FOOD ENGINEERING

Oil encapsulation techniques using alginate as encapsulating agent: applications and drawbacks

(2017) Evandro Martins et al.   JOURNAL OF MICROENCAPSULATION

Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications

(2016) Christina G. Drosou et al.   DRYING TECHNOLOGY

Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review

(2016) Talita A. Comunian et al.   FOOD HYDROCOLLOIDS

The Essentiality of Arachidonic Acid in Infant Development

(2016) Kevin Hadley et al.   Nutrients

Should Infant Formula Provide Both Omega-3 DHA and Omega-6 Arachidonic Acid?

(2015) Berthold Koletzko et al.   ANNALS OF NUTRITION AND METABOLISM

Electrohydrodynamic atomization: A two-decade effort to produce and process micro-/nanoparticulate materials

(2015) Jingwei Xie et al.   CHEMICAL ENGINEERING SCIENCE

Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods

(2015) Jorge Carlos Ruiz Ruiz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability

(2015) Fatemeh Azarikia et al.   FOOD RESEARCH INTERNATIONAL

Changes in oil-in-water emulsion size distribution during the atomization step in spray-drying encapsulation

(2015) Marta Munoz-Ibanez et al.   JOURNAL OF FOOD ENGINEERING

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

(2014) Bo Wang et al.   FOOD CHEMISTRY

Protein encapsulated core–shell structured particles prepared by coaxial electrospraying: Investigation on material and processing variables

(2014) Maedeh Zamani et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Polyunsaturated fatty acids and their metabolites in brain function and disease

(2014) Richard P. Bazinet et al.   NATURE REVIEWS NEUROSCIENCE

Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach

(2013) Ziming Yang et al.   FOOD CHEMISTRY

Controlled release behaviour of protein-loaded microparticles prepared via coaxial or emulsion electrospray

(2013) Ying Wang et al.   JOURNAL OF MICROENCAPSULATION

Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

(2012) Bingcan Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation of Ca-alginate beads containing high oil content: Influence of process variables on encapsulation efficiency and bead properties

(2011) Eng-Seng Chan   CARBOHYDRATE POLYMERS

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

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

pH/temperature dual stimuli-responsive microcapsules with interpenetrating polymer network structure

(2010) Zhimin Xing et al.   COLLOID AND POLYMER SCIENCE

Production of Docosahexaenoic Acid (DHA) Enriched Bacon

(2009) William Jon Meadus et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of cross-linking parameters during production of transglutaminase-hardened spherical multinuclear microcapsules by complex coacervation

(2007) Zhi-Jian Dong et al.   COLLOIDS AND SURFACES B-BIOINTERFACES