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المصدر: Rahmani-Manglano , N E , Guadix , E M , Yesiltas , B , Prieto , C , Lagaron , J M , Jacobsen , C & García-Moreno , P J 2024 , ' Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing ' , Food Chemistry , vol. 431 , 137157 .

مصطلحات الفهرس: Omega-3 polyunsaturated fatty acids, Encapsulation, Spray-drying, Electrospraying assisted by pressurized gas, Coaxial EAPG, Food enrichment, article

URL: https://orbit.dtu.dk/en/publications/4a3cbece-4eae-4f96-a864-1e15065d0d91
https://doi.org/10.1016/j.foodchem.2023.137157
https://backend.orbit.dtu.dk/ws/files/333690911/1_s2.0_S0308814623017752_main.pdf

مصطلحات الفهرس: Coaxial EAPG, Electrospraying assisted by pressurized gas, Encapsulation, Food enrichment, Omega-3 polyunsaturated fatty acids, Spray-drying, artículo

URL: http://hdl.handle.net/10261/336750
https://api.elsevier.com/content/abstract/scopus_id/85168541805
https://doi.org/10.1016/j.foodchem.2023.137157
Food chemistry
Publisher's version
https://doi.org/10.1016/j.foodchem.2023.137157
Sí
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-114137RB-I00/ES/OBTENCION DE ENCAPSULADOS DE PEPTIDOS INHIBIDORES DE DPP-IV PARA LA FORMULACION DE ALIMENTOS FUNCIONALES MEDIANTE SECADO POR ATOMIZACION Y ELECTROSPRAYADO