Nano-particle encapsulation of fish oil by spray drying

By S. Jafari, Elham Assadpoor, Bhesh Bhandari, Yinghe He. 2008

444 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/a4c11007b6cf0d283136976af6010a144c341ba4

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Jafari
2. Elham Assadpoor
3. C. Grosso
4. Afshin Faridi Esfanjani
5. A. Mohammadi
6. M. Hubinger
7. R. Tonon
8. Bhesh Bhandari

In Materials Chemistry

1. S. Jafari
2. Elham Assadpoor
3. R. Tonon
4. M. Hubinger
5. C. Grosso
6. Bhesh Bhandari
7. Yinghe He
8. D. McClements

Citations in the corpus

• Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials (2013, background): “This emptiness is a result of the quick particles expansion during the final stages of drying (Jafari et al., 2008b).”
• Encapsulation of Nanoparticles of d-Limonene by Spray Drying: Role of Emulsifiers and Emulsifying Techniques (2007, methodology): “A pilot-plant spray dryer (Model SL 20, Saurin Group of Companies, Victoria, Australia) was used to convert infeed emulsions into encapsulated powders, as described in our earlier studies.([20]) The operational conditions of the spray drying were air inlet temperature of 180 C, air outlet temperatur”
• Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate (2015, methodology): “…efficiency during spray drying, which is preventing volatile losses and extending the shelf-life of the products by minimizing the amount of unencapsulated material at the surface of powder particles, is the major emphasis for microencapsulation of food flavors and oils (Jafari et al., 2008b).”
• Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material (2012, background): “Many studies have shown that the encapsulation efficiency of oils and flavors is improved with decreasing emulsion droplet size.([16,17,20]) According to Jafari et al.”
• Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, unknown): “, cohesiveness, dispersibility, and shelf-life [252].”
• Conventional spray-drying and future trends for the microencapsulation of fish oil (2016, methodology): “The emulsion droplet size has a noticeable effect on the encapsulation efficiency (Jafari et al., 2008; Risch & Reineccius, 1988; Soottitantawat et al., 2005; Soottitantawat, Yoshii, Furuta Ohkawara, & Linko, 2003).”