Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

Hypolipidemic Activity of Peony Seed Oil Rich in α-Linolenic, is Mediated Through Inhibition of Lipogenesis and Upregulation of Fatty Acid β-Oxidation

(2016) Jianhui Su et al.   JOURNAL OF FOOD SCIENCE

Uncovering the novel characteristics of Asian honey bee, Apis cerana, by whole genome sequencing

(2015) Doori Park et al.   BMC GENOMICS

Systematic qualitative and quantitative assessment of fatty acids in the seeds of 60 tree peony (Paeonia section Moutan DC.) cultivars by GC–MS

(2015) Shan-Shan Li et al.   FOOD CHEMISTRY

The importance of ultrahigh pressure processing over the quality of the extracted oil from peony seeds (Paeonia suffruticosa Andr.)

(2015) Chengzhong Wang et al.   INDUSTRIAL CROPS AND PRODUCTS

Suitable coating material for microencapsulation of spray-dried fish oil

(2015) M. Tirgar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Functional Roles of Fatty Acids and Their Effects on Human Health

(2015) Philip C. Calder   JOURNAL OF PARENTERAL AND ENTERAL NUTRITION

Spray drying-microencapsulation of cinnamon infusions (Cinnamomum zeylanicum) with maltodextrin

(2015) R. Santiago-Adame et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying

(2015) Vanesa Y. Ixtaina et al.   POWDER TECHNOLOGY

Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying

(2015) M.L. Martínez et al.   POWDER TECHNOLOGY

The effects of soil metals on the composition of oil ofPaeonia ostiiseeds

(2015) Zhong-Hua Zhang et al.   Journal of Plant Interactions

Herbaceous peony seed oil: A rich source of unsaturated fatty acids and γ-tocopherol

(2014) Chuanlong Ning et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Microencapsulation of Extra Virgin Olive Oil by Spray Drying: Effect of Wall Materials Composition, Process Conditions, and Emulsification Method

(2014) Mehmet Koç et al.   Food and Bioprocess Technology

Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures

(2014) Estefanía Jiménez-Martín et al.   Food and Bioprocess Technology

α-Linolenic acid: Nutraceutical, pharmacological and toxicological evaluation

(2014) Kyu-Bong Kim et al.   FOOD AND CHEMICAL TOXICOLOGY

Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation

(2014) Feyza Tatar et al.   FOOD RESEARCH INTERNATIONAL

Influence of different combinations of wall materials and homogenisation pressure on the microencapsulation of green coffee oil by spray drying

(2014) V.M. Silva et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of linseed oil by spray drying for functional food application

(2013) Gabriela Gallardo et al.   FOOD RESEARCH INTERNATIONAL

Role of omega-3 fatty acids in obesity, metabolic syndrome, and cardiovascular diseases: a review of the evidence

(2013) Silvia Lorente-Cebrián et al.   JOURNAL OF PHYSIOLOGY AND BIOCHEMISTRY

Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions

(2013) Olesea Roman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Implication of Conjugated Linoleic Acid (CLA) in Human Health

(2012) Allison Dilzer et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Determination of chemical variability of phenolic and monoterpene glycosides in the seeds of Paeonia species using HPLC and profiling analysis

(2012) Chunnian He et al.   FOOD CHEMISTRY

Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices

(2012) Dulce Anahi Rodea-González et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

(2012) Helena C.F. Carneiro et al.   JOURNAL OF FOOD ENGINEERING

Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier

(2012) S. F. Subtil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Essential fatty acids as functional components of foods- a review

(2012) Narinder Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

(2011) Bo Wang et al.   CARBOHYDRATE POLYMERS

Thermal treatment to form a complex surface layer of sodium caseinate and gum arabic on oil–water interfaces

(2011) Aiqian Ye et al.   FOOD HYDROCOLLOIDS

Monoterpene glycosides from the seeds of Paeonia suffruticosa protect HEK 293 cells from irradiation-induced DNA damage

(2011) Chunnian He et al.   Phytochemistry Letters

Interactions between whey protein isolate and gum Arabic

(2010) Miri Klein et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Microencapsulation of extra-virgin olive oil by spray-drying: Influence of wall material and olive quality

(2010) Patricia Calvo et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying

(2010) Renata V. Tonon et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato

(2010) Maruf Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors

(2009) Joséphine Charve et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of microencapsulation of seed oil by response surface methodology

(2007) Jang-Hyuk Ahn et al.   FOOD CHEMISTRY