Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing
- Rahmani-Manglano, N.E.
- Guadix, E.M.
- Yesiltas, B.
- Prieto, C.
- Lagaron, J.M.
- Jacobsen, C.
- García-Moreno, P.J.
Revista:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Any de publicació: 2024
Volum: 431
Tipus: Article