Oxidative Stability of Microencapsulated Kenaf Seed Oil Using Co-extrusion Technology

In-vitro evaluation of kenaf seed oil in chitosan coated-high methoxyl pectin-alginate microcapsules

(2015) Sook-Chin Chew et al.   INDUSTRIAL CROPS AND PRODUCTS

Co-extrusion encapsulation of canola oil with alginate: Effect of quercetin addition to oil core and pectin addition to alginate shell on oil stability

(2013) Wei Wang et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of probiotic Lactobacillus bulgaricus in alginate–milk microspheres and evaluation of the survival in simulated gastrointestinal conditions

(2013) Lu-E. Shi et al.   JOURNAL OF FOOD ENGINEERING

Effect of Accelerated Storage on Microencapsulated Kenaf Seed Oil

(2013) Shy-Kai Ng et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Quality Changes and Antioxidant Properties of Microencapsulated Kenaf (Hibiscus cannabinus L.) Seed Oil During Accelerated Storage

(2013) Sara Razmkhah et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Studies of Ciprofloxacin Encapsulation on Alginate/Pectin Matrixes and Its Relationship with Biodisponibility

(2012) Germán A. Islan et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity

(2012) Bernadeth B. Surjadinata et al.   FOOD CHEMISTRY

Storage Stability of Phenolic-Fortified Avocado Oil Encapsulated Using Different Polymer Formulations and Co-extrusion Technology

(2011) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Physicochemical characterisation and oxidative stability of fish oil and fish oil–extra virgin olive oil microencapsulated by sugar beet pectin

(2011) Sudheera Polavarapu et al.   FOOD CHEMISTRY

Stability of encapsulated olive oil in the presence of caffeic acid

(2010) D. Sun-Waterhouse et al.   FOOD CHEMISTRY

Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia)

(2009) Yin Yin Thoo et al.   FOOD CHEMISTRY

Physicochemical properties and bioactive compounds of selected seed oils

(2009) K.L. Nyam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY