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Items: 1 to 20 of 131

1.

Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose.

Shen Z, Augustin MA, Sanguansri L, Cheng LJ.

J Agric Food Chem. 2010 Apr 14;58(7):4487-93. doi: 10.1021/jf904102k.

PMID:
20222732
2.

Microencapsulation of fish oil by spray granulation and fluid bed film coating.

Anwar SH, Weissbrodt J, Kunz B.

J Food Sci. 2010 Aug 1;75(6):E359-71. doi: 10.1111/j.1750-3841.2010.01665.x.

PMID:
20722921
3.

Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology.

Klinkesorn U, Sophanodora P, Chinachoti P, McClements DJ, Decker EA.

J Agric Food Chem. 2005 Jun 1;53(11):4561-6.

PMID:
15913325
4.

Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions.

Frankel EN, Satué-Gracia T, Meyer AS, German JB.

J Agric Food Chem. 2002 Mar 27;50(7):2094-9.

PMID:
11902962
5.

Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes.

Gudipati V, Sandra S, McClements DJ, Decker EA.

J Agric Food Chem. 2010 Jul 14;58(13):8093-9. doi: 10.1021/jf101348c.

PMID:
20527781
6.

Effect of emulsifier on oxidation properties of fish oil-based structured lipid emulsions.

Fomuso LB, Corredig M, Akoh CC.

J Agric Food Chem. 2002 May 8;50(10):2957-61.

PMID:
11982425
7.

Impact of extra virgin olive oil and ethylenediaminetetraacetic acid (EDTA) on the oxidative stability of fish oil emulsions and spray-dried microcapsules stabilized by sugar beet pectin.

Polavarapu S, Oliver CM, Ajlouni S, Augustin MA.

J Agric Food Chem. 2012 Jan 11;60(1):444-50. doi: 10.1021/jf2034785. Epub 2011 Dec 23.

PMID:
22136143
8.

Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.

Hu M, McClements DJ, Decker EA.

J Agric Food Chem. 2003 Feb 26;51(5):1435-9.

PMID:
12590494
9.

Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.

Faraji H, McClements DJ, Decker EA.

J Agric Food Chem. 2004 Jul 14;52(14):4558-64.

PMID:
15237967
10.

Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin.

Katsuda MS, McClements DJ, Miglioranza LH, Decker EA.

J Agric Food Chem. 2008 Jul 23;56(14):5926-31. doi: 10.1021/jf800574s. Epub 2008 Jun 27.

PMID:
18582080
11.

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface.

Sørensen AD, Baron CP, Let MB, Brüggemann DA, Pedersen LR, Jacobsen C.

J Agric Food Chem. 2007 Mar 7;55(5):1781-9. Epub 2007 Feb 9.

PMID:
17288436
12.

Phytoglycogen octenyl succinate, an amphiphilic carbohydrate nanoparticle, and epsilon-polylysine to improve lipid oxidative stability of emulsions.

Scheffler SL, Wang X, Huang L, San-Martin Gonzalez F, Yao Y.

J Agric Food Chem. 2010 Jan 13;58(1):660-7. doi: 10.1021/jf903170b.

PMID:
19928899
13.
14.

The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions.

Mancuso JR, McClements DJ, Decker EA.

J Agric Food Chem. 1999 Oct;47(10):4112-6.

PMID:
10552775
15.

Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions.

Silvestre MP, Chaiyasit W, Brannan RG, McClements DJ, Decker EA.

J Agric Food Chem. 2000 Jun;48(6):2057-61.

PMID:
10888498
16.

Microencapsulation and oxidative stability of spray-dried fish oil emulsions.

Hogan SA, O'Riordan ED, O'Sullivan M.

J Microencapsul. 2003 Sep-Oct;20(5):675-88.

PMID:
12909550
17.

Resistant starch modification: effects on starch properties and functionality as co-encapsulant in sodium caseinate-based fish oil microcapsules.

Chung C, Sanguansri L, Augustin MA.

J Food Sci. 2010 Nov-Dec;75(9):E636-42. doi: 10.1111/j.1750-3841.2010.01857.x.

PMID:
21535599
18.

Encapsulation of mixtures of tuna oil, tributyrin and resveratrol in a spray dried powder formulation.

Sanguansri L, Day L, Shen Z, Fagan P, Weerakkody R, Cheng LJ, Rusli J, Augustin MA.

Food Funct. 2013 Dec;4(12):1794-802. doi: 10.1039/c3fo60197h. Epub 2013 Oct 11.

PMID:
24121865
19.

Alginate/starch composites as wall material to achieve microencapsulation with high oil loading.

Tan LH, Chan LW, Heng PW.

J Microencapsul. 2009 May;26(3):263-71. doi: 10.1080/02652040802305519. Epub 2008 Oct 20.

PMID:
18686143
20.

Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray-drying.

Drusch S, Serfert Y, Scampicchio M, Schmidt-Hansberg B, Schwarz K.

J Agric Food Chem. 2007 Dec 26;55(26):11044-51. Epub 2007 Nov 27.

PMID:
18038994

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