A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating

co-encapsulation fish oil in vitro digestion lutein microfluidic-jet spray drying zeaxanthin β-carotene

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
01 Jul 2021
Historique:
received: 26 04 2021
revised: 08 06 2021
accepted: 17 06 2021
entrez: 7 8 2021
pubmed: 8 8 2021
medline: 8 8 2021
Statut: epublish

Résumé

Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules. Microencapsulation is an effective approach to improve fish oil properties, including oxidisability and unpleasant flavour. In this study,

Identifiants

pubmed: 34359390
pii: foods10071522
doi: 10.3390/foods10071522
pmc: PMC8303781
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
ID : 9146-3711457

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Auteurs

Yongchao Zhu (Y)

Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand.

Yaoyao Peng (Y)

Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand.

Jingyuan Wen (J)

School of Pharmacy, Faculty of Medical and Health Sciences, The University of Auckland, Auckland 1023, New Zealand.

Siew Young Quek (SY)

Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand.
Riddet Institute, Massey University, Palmerston North 4442, New Zealand.

Classifications MeSH