Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials

By Y. Kagami, S. Sugimura, N. Fujishima, K. Matsuda, T. Kometani, Y. Matsumura. 2003

235 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/bc4cb1be6cb66ea5e0ece37708878059faa4e24f

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. Bhesh Bhandari
4. Yinghe He
5. C. Biliaderis
6. M. Krokida
7. C. Drosou
8. D. McClements

Citations in the corpus

• Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition (2006, unknown): “( یخرب زاققحمیبابح لیکشت ن يزکرم ياه1 رد کشخ تارذ کشخ اب هدش نک زا یشان ار یششاپ لوسپکورکیم طاسبنا هتسناد اه لحرم رد اریز دناۀ ییاهن کشخ هجرد ،ندش لوسپکورکیم رد ترارح شیازفا اه یم و یگتسکش داجیا ببس هک دراد ناکما و دبای ) ددرگ تارذ رد فاکشKagami et al., 2003 .”
• Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, background): “probably by enhancing the formation of a dry crust around the drying droplets and increasing the oxidative stability due to reduced oxygen permeability.([73]) In recent decades, lipophilic bioactive components,”
• Conventional spray-drying and future trends for the microencapsulation of fish oil (2016, unknown): “…2011; Shen, Augustin, Sanguansri, & Cheng, 2010; Jafari, Assadpoor, Bhandari, & He, 2008; Drusch, 2007; Shaw, McClements, & Decker, 2007; Drusch et al., 2006; Kolanowski, Ziolkowski, Weißbrodt, Kunz, & Laufenberg, 2006; Hogan, O'Riordan, & O'Sullivan, 2003; Kagami et al., 2003; Keogh et al., 2001).”
• Encapsulation Efficiency of Food Flavours and Oils during Spray Drying (2008, background): “Investigations have proven proteins to function well for encapsulating anhydrous milk fat,([24,141,142]) orange oil,([143,144]) soy bean oil,([46,89,145]) caraway essential oil,([102]) fish oil and fatty acids,([40,47,146]) and oregano and marjoram flavours.”