4.7 Article

Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Tuna red meat hydrolysate as core and wall polymer for fish oil encapsulation: a comparative analysis

Parvathy Unnikrishnan et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Article Food Science & Technology

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase®

Agustina Eberhardt et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2019)

Review Agriculture, Multidisciplinary

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

David Julian McClements et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Food Science & Technology

Impact of chitosan and oregano extract on the physicochemical properties of microencapsulated fish oil stored at different temperature

A. Jeyakumari et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Review Food Science & Technology

Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food

Charlotte Jacobsen et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)

Review Food Science & Technology

Conventional spray-drying and future trends for the microencapsulation of fish oil

Cristian Encina et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Food Science & Technology

Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

Frederic Tamm et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)

Article Biochemistry & Molecular Biology

Seasonal variations in the regiodistribution of oil extracted from small-spotted catshark and bogue

R. Morales-Medina et al.

FOOD & FUNCTION (2015)

Article Food Science & Technology

Very long chain omega-3 (n-3) fatty acids and human health

Philip C. Calder

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

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

S. Ramakrishnan et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Article Biochemistry & Molecular Biology

RETARDATION OF LIPID OXIDATION IN FISH OIL-ENRICHED FISH PATE- COMBINATION EFFECTS

Nina Skall Nielsen et al.

JOURNAL OF FOOD BIOCHEMISTRY (2013)

Review Food Science & Technology

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

Elmira Arab-Tehrany et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)

Review Agriculture, Multidisciplinary

Revisiting the Polar Paradox Theory: A Critical Overview

Fereidoon Shahidi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Multidisciplinary Sciences

Enrichment of foods with omega-3 fatty acids: a multidisciplinary challenge

Charlotte Jacobsen

FOODS FOR HEALTH IN THE 21ST CENTURY: A ROAD MAP FOR THE FUTURE (2010)

Review Food Science & Technology

Antioxidant activity of proteins and peptides

Ryan J. Elias et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Article Agriculture, Multidisciplinary

Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray-drying

Stephan Drusch et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-ernulsified fish oil

Mette B. Let et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Review Food Science & Technology

Applications of spray-drying in microencapsulation of food ingredients: An overview

Adem Gharsallaoui et al.

FOOD RESEARCH INTERNATIONAL (2007)

Article Agriculture, Multidisciplinary

Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions

RJ Elias et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Agriculture, Multidisciplinary

Preparation of antioxidant enzymatic hydrolysates from (α-lactalbumin and β-lactoglobulin.: Identification of active peptides by HPLC-MS/MS

B Hernández-Ledesma et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Review Engineering, Chemical

Recent developments in microencapsulation of food ingredients

KGH Desai et al.

DRYING TECHNOLOGY (2005)

Article Food Science & Technology

Physical stability of spray-dried milk fat emulsion as affected by emulsifiers and processing conditions

S Danviriyakul et al.

JOURNAL OF FOOD SCIENCE (2002)

Article Agriculture, Dairy & Animal Science

Correlation of base consumption with the degree of hydrolysis in enzymic protein hydrolysis

F Camacho et al.

JOURNAL OF DAIRY RESEARCH (2001)

Article Food Science & Technology

Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends

SA Hogan et al.

INTERNATIONAL DAIRY JOURNAL (2001)