Impact of the type of emulsifier on the physicochemical characteristics of the prepared fish oil-loaded microcapsules
Published 2017 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Impact of the type of emulsifier on the physicochemical characteristics of the prepared fish oil-loaded microcapsules
Authors
Keywords
-
Journal
JOURNAL OF MICROENCAPSULATION
Volume 34, Issue 4, Pages 366-382
Publisher
Informa UK Limited
Online
2017-06-15
DOI
10.1080/02652048.2017.1341561
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods
- (2016) Jennifer S. Komaiko et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80
- (2016) Yaoguang Chang et al. FOOD HYDROCOLLOIDS
- Micro-encapsulation and stabilization of DHA containing fish oil in protein-based emulsion through mono-disperse droplet spray dryer
- (2016) Yang Wang et al. JOURNAL OF FOOD ENGINEERING
- Impact of encapsulation on the physicochemical properties and gastrointestinal stability of fish oil
- (2016) Sudipta Chatterjee et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Encapsulation of fish oil with N-stearoyl O-butylglyceryl chitosan using membrane and ultrasonic emulsification processes
- (2015) Sudipta Chatterjee et al. CARBOHYDRATE POLYMERS
- Chitosan: Gels and Interfacial Properties
- (2015) Julie Nilsen-Nygaard et al. Polymers
- Oxidative stability of encapsulated fish oil in electrospun zein fibres
- (2014) Khalid Moomand et al. FOOD RESEARCH INTERNATIONAL
- Historical perspectives on the impact of n-3 and n-6 nutrients on health
- (2014) Bill Lands PROGRESS IN LIPID RESEARCH
- Influence of Emulsification Technique and Wall Composition on Physicochemical Properties and Oxidative Stability of Fish Oil Microcapsules Produced by Spray Drying
- (2013) S. Ramakrishnan et al. Food and Bioprocess Technology
- Potential applications of multiple emulsions in the development of healthy and functional foods
- (2013) Francisco Jiménez-Colmenero FOOD RESEARCH INTERNATIONAL
- Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation – A pilot-scale study
- (2013) Nuno M. Soares et al. JOURNAL OF FOOD ENGINEERING
- Stimuli-responsive polymers and nanomaterials for gene delivery and imaging applications
- (2012) Min Suk Shim et al. ADVANCED DRUG DELIVERY REVIEWS
- Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems
- (2012) David Julian McClements ADVANCES IN COLLOID AND INTERFACE SCIENCE
- Efficacy and Safety of Omega-3 Fatty Acids for the Prevention of Atrial Fibrillation: A Meta-analysis
- (2012) Zhiyu He et al. CANADIAN JOURNAL OF CARDIOLOGY
- Fish Oil Microcapsules from O/W Emulsions Produced by Premix Membrane Emulsification
- (2012) S. Ramakrishnan et al. Food and Bioprocess Technology
- The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion
- (2012) Mortaza Aghbashlo et al. FOOD RESEARCH INTERNATIONAL
- Docosahexaenoic acid in the goat kid diet: Effects on immune system and meat quality1
- (2012) I. Moreno-Indias et al. JOURNAL OF ANIMAL SCIENCE
- Efavirenz Dissolution Enhancement I: Co-Micronization
- (2012) Maíra da Costa et al. Pharmaceutics
- Repeated hydrolysis process is effective for enrichment of omega 3 polyunsaturated fatty acids in salmon oil by Candida rugosa lipase
- (2011) Derya Kahveci et al. FOOD CHEMISTRY
- A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbial sources
- (2011) Jaroslav A. Kralovec et al. FOOD CHEMISTRY
- Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds
- (2011) Alison Matalanis et al. FOOD HYDROCOLLOIDS
- Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
- (2010) Cheng Qian et al. FOOD HYDROCOLLOIDS
- O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration
- (2010) R. Pichot et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Surfactants Used in Food Industry: A Review
- (2009) Iva Kralova et al. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
- The effect of sodium cholate aggregates on thermoreversible gelation of PNIPAM
- (2008) Anitha C. Kumar et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- An Investigation into the Digestion of Chitosan (Noncrosslinked and Crosslinked) by Human Colonic Bacteria
- (2008) Emma L. McConnell et al. JOURNAL OF PHARMACEUTICAL SCIENCES
- Fish oil encapsulation with chitosan using ultrasonic atomizer
- (2007) Wanwimol Klaypradit et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now