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Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods

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Monalisha Pattnaik & Hari Niwas Mishra. (2022) Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application. Critical Reviews in Food Science and Nutrition 62:23, pages 6253-6276.
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Muhammad Abdul Rahim, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad & Rabia Shabir Ahmad. (2021) Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends. Journal of Food Processing and Preservation 46:2.
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Monika Kvakova, Izabela Bertkova, Jana Stofilova & Tor C. Savidge. (2021) Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation. Foods 10:6, pages 1297.
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Meng‐Xin Hu, Xian‐Lin Chen, Li‐Jie Song & Fei He. (2020) Arachidonic acid‐encapsulated microcapsules with core‐shell structure prepared by coaxial electrospray. Journal of Applied Polymer Science 138:19.
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Cecilia Tullberg & Ingrid Undeland. 2021. Omega-3 Delivery Systems. Omega-3 Delivery Systems 449 479 .
Denisse Cáceres, Begoña Giménez, Gloria Márquez-Ruiz, Francisca Holgado, Cristina Vergara, Patricio Romero-Hasler, Eduardo Soto-Bustamante & Paz Robert. (2020) Influence of the Location of Ascorbic Acid in Walnut Oil Spray-Dried Microparticles with Outer Layer on the Physical Characteristics and Oxidative Stability. Antioxidants 9:12, pages 1272.
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Gabriella Caruso, Rosanna Floris, Claudio Serangeli & Luisa Di Paola. (2020) Fishery Wastes as a Yet Undiscovered Treasure from the Sea: Biomolecules Sources, Extraction Methods and Valorization. Marine Drugs 18:12, pages 622.
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Rana Delshadi, Akbar Bahrami, Abolfazl Golshan Tafti, Francisco J. Barba & Leonard L. Williams. (2020) Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles. Trends in Food Science & Technology 104, pages 72-83.
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Kamaljit Kaur, Jasdeep Singh & Vipandeep Singh. (2020) Effect of encapsulated vitamin E on physical, storage and retention parameters in cookies. Journal of Food Science and Technology 57:9, pages 3509-3517.
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Dorota Ogrodowska, Małgorzata Tańska, Waldemar Brandt & Sylwester Czaplicki. (2020) Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids. Polish Journal of Food and Nutrition Sciences, pages 241-252.
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Zahra Rahiminezhad, Hadi Hashemi Gahruie, Sara Esteghlal, Gholam Reza Mesbahi, Mohammad-Taghi Golmakani & Seyed Mohammad Hashem Hosseini. (2020) Oxidative stability of linseed oil nano-emulsions filled in calcium alginate hydrogels. LWT 127, pages 109392.
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Francisca Holgado, Gloria Márquez‐Ruiz, María Victoria Ruiz‐Méndez & Joaquín Velasco. (2019) Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze‐dried microencapsulated sunflower oil. International Journal of Food Science & Technology 55:2, pages 833-840.
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Jelena Helene Cvejic, Antonio Luca Langellotti, Hubert Bonnefond, Vito Verardo & Olivier Bernard. 2020. Lipids and Edible Oils. Lipids and Edible Oils 175 211 .
Yulong Luo, Bohui Wang, Chang Liu, Rina Su, Yanru Hou, Duo Yao, Lihua Zhao, Lin Su & Ye Jin. (2019) Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet. Food Science & Nutrition 7:9, pages 2796-2805.
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Francisca Holgado, Gloria Márquez‐Ruiz, María Victoria Ruiz‐Méndez & Joaquín Velasco. (2019) Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil. International Journal of Food Science & Technology 54:8, pages 2520-2528.
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Peter X Chen & Michael A Rogers. (2019) Opportunities and challenges in developing orally administered cannabis edibles. Current Opinion in Food Science 28, pages 7-13.
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Ramesh Kumar Saini & Young-Soo Keum. (2018) Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance — A review. Life Sciences 203, pages 255-267.
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Érica R. Oliveira, Regiane V. B. Fernandes, Diego A. Botrel, Eloá L. Carmo, Soraia V. Borges & Fabiana Queiroz. (2017) Study of Different Wall Matrix Biopolymers on the Properties of Spray-Dried Pequi Oil and on the Stability of Bioactive Compounds. Food and Bioprocess Technology 11:3, pages 660-679.
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Sami Ghnimi, Elisabeth Budilarto & Afaf Kamal-Eldin. (2017) The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega-3 Fatty Acids. Comprehensive Reviews in Food Science and Food Safety 16:6, pages 1206-1218.
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Dorota Ogrodowska, Małgorzata Tańska & Waldemar Brandt. (2017) The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil. Food and Bioprocess Technology 10:7, pages 1265-1280.
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