Encapsulation and characterization of soy protein-based ω-3 medium- and long- chain triacylglycerols microencapsulated with diverse homogenization techniques for improving oxidation stability

Yang, Zhen; Chen, Liang; Zeng, Chili; Guo, Zengwang; Zhang, Weimin; Tian, Tian; Huang, Zhaoxian; Jiang, Lianzhou

doi:10.1016/j.foodchem.2024.138601

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.138601

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Encapsulation and characterization of soy protein-based ω-3 medium- and long- chain triacylglycerols microencapsulated with diverse homogenization techniques for improving oxidation stability

Zhen Yang,

Liang Chen,

Chili Zeng

et al.

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Nanoencapsulation of quinoa oil enhanced the antioxidant potential and inhibited digestive enzymes

Marques,

Passos,

Dantas

et al. 2024

Food Research International

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Nanoencapsulation of quinoa oil enhanced the antioxidant potential and inhibited digestive enzymes

Marques,

Passos,

Dantas

et al. 2024

Food Research International

View full text Add to dashboard Cite

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Encapsulation and characterization of soy protein-based ω-3 medium- and long- chain triacylglycerols microencapsulated with diverse homogenization techniques for improving oxidation stability

Cited by 1 publication

References 30 publications

Nanoencapsulation of quinoa oil enhanced the antioxidant potential and inhibited digestive enzymes

Nanoencapsulation of quinoa oil enhanced the antioxidant potential and inhibited digestive enzymes

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