Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends

By S. Hogan, B. Mcnamee, E. O'Riordan, M. O’Sullivan. 2001

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Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials (2013, background): “This is in agreement with the results published by Hogan et al. (2001) for fish oil encapsulated using sodium caseinate and carbohydrates of varying dextrose equivalence (DE) as wall materials.”
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying (2008, background): “Higher oil loads generally result in poorer retention or lower encapsulation efficiency([46,65,67,89,113,157,158]) and higher surface oil content of the powder.”
Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition (2006, unknown): “تسا هدش شرازگ هدوت يا نویسارمولگآ) ندش1ب راتخاس و (ه مه هدیبسچ هشیش تلاح رییغت اب ي ا2 سکیرتام یب ياه لکش تاردیهوبرک ) اهBae & Lee, 2008 يلااب رادقم و ( ) یحطس نغورHogan et al., 2001.”