Oxidative stability of encapsulated fish oil in electrospun zein fibres

By Khalid Moomand, L. Lim. 2014

168 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/e8c3bc70129f4b3e63e0829ce1fde03fcd1f443a

How researchers see this paper

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In Biomaterials

1. M. Krokida
2. C. Biliaderis
3. C. Drosou

In Food Science

1. M. Krokida
2. C. Biliaderis
3. C. Drosou

Citations in the corpus

• Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, background): “Moomand and Lim([184]) encapsulated fish oil, rich in omega-3 fatty acids, in zein fibers and the results indicated that electrospun zein fibers provide a greater oxidative stability in”
• Electrospinning: A novel nano-encapsulation approach for bioactive compounds (2017, unknown): “The oxidative stability of fish oil during storage (14 days) was also obviously enhanced in comparison to non-encapsulated fish oil (Moomand & Lim, 2014).”