Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing

  1. Rahmani-Manglano, N.E.
  2. Guadix, E.M.
  3. Yesiltas, B.
  4. Prieto, C.
  5. Lagaron, J.M.
  6. Jacobsen, C.
  7. García-Moreno, P.J.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2024

Ausgabe: 431

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2023.137157 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus