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Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Comprehensive reviews in food science and food safety, 2016-01, Vol.15 (1), p.143-182

2016

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Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice

Food chemistry, 2018-11, Vol.265, p.57-63

2018

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Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol

Journal of food engineering, 2019-10, Vol.258, p.45-53

2019

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Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate

Ultrasonics sonochemistry, 2018-12, Vol.49, p.283-293

2018

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Effect of ultrasound on size, morphology, stability and antioxidant activity of selenium nanoparticles dispersed by a hyperbranched polysaccharide from Lignosus rhinocerotis

Ultrasonics sonochemistry, 2018-04, Vol.42, p.823-831

2018

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Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds

Trends in food science & technology, 2019-08, Vol.90, p.35-46

2019

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Comparative Assessment of the Bioremedial Potentials of Potato Resistant Starch-Based Microencapsulated and Non-encapsulated Lactobacillus plantarum to Alleviate the Effects of Chronic Lead Toxicity

Frontiers in microbiology, 2018-06, Vol.9, p.1306-1306

2018

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Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)

Food chemistry, 2019-01, Vol.272, p.84-92

2019

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Advances in enhancing the mechanical properties of biopolymer hydrogels via multi-strategic approaches

International journal of biological macromolecules, 2024-06, Vol.272 (Pt 2), p.132583, Article 132583

2024

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Chitosan‐glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage

Journal of the science of food and agriculture, 2019-03, Vol.99 (5), p.2158-2164

2019

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Isolation of essential oil from Lavandula angustifolia by using ultrasonic-microwave assisted method preceded by enzymolysis treatment, and assessment of its biological activities

Industrial crops and products, 2017-06, Vol.100, p.236-245

2017

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Microencapsulation of Bifidobacterium bifidum F-35 via modulation of emulsifying technique and its mechanical effects on the rheological stability of set-yogurt

Journal of food science and technology, 2023-12, Vol.60 (12), p.2968-2977

2023

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Star Anise (Illicium verum Hook. f.) as Quorum Sensing and Biofilm Formation Inhibitor on Foodborne Bacteria: Study in Milk

Journal of food protection, 2017-04, Vol.80 (4), p.645-653

2017

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Utilisation of Lacticaseibacillus casei ATCC 393‐derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties

International journal of dairy technology, 2024-08, Vol.77 (3), p.792-803

2024

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Physicochemical properties of tucumã (Astrocaryum aculeatum) powders with different carbohydrate biopolymers

Food science & technology, 2018-08, Vol.94, p.79-86

2018

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Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability

International journal of food science & technology, 2017-02, Vol.52 (2), p.494-503

2017

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Production of ingredient type flavoured white enzyme modified cheese

Journal of food science and technology, 2019-04, Vol.56 (4), p.1683-1695

2019

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Thermosonication applied on camu–camu nectars processing: Effect on bioactive compounds and quality parameters

Food and bioproducts processing, 2019-07, Vol.116, p.212-218

2019

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Development of soy protein isolate-based films containing omega rich oil from purslane seed for beef burger patties packaging

Journal of food measurement & characterization, 2024-06, Vol.18 (6), p.4012-4025

2024

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Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation

Food hydrocolloids, 2019-11, Vol.96, p.43-53

2019

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Complexation of trans- and cis-resveratrol with bovine serum albumin, β-lactoglobulin or α-lactalbumin

Food hydrocolloids, 2018-08, Vol.81, p.242-252

2018

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Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Food hydrocolloids, 2019-03, Vol.88, p.256-264

2019

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Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

Journal of food processing and preservation, 2019-12, Vol.43 (12), p.n/a

2019

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Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan

Food hydrocolloids, 2016-10, Vol.60, p.559-571

2016

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Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties

Food science & technology, 2022-12, Vol.171, p.114095, Article 114095

2022

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Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice

Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol

Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate

Effect of ultrasound on size, morphology, stability and antioxidant activity of selenium nanoparticles dispersed by a hyperbranched polysaccharide from Lignosus rhinocerotis

Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds

Comparative Assessment of the Bioremedial Potentials of Potato Resistant Starch-Based Microencapsulated and Non-encapsulated Lactobacillus plantarum to Alleviate the Effects of Chronic Lead Toxicity

Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)

Advances in enhancing the mechanical properties of biopolymer hydrogels via multi-strategic approaches

Chitosan‐glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage

Isolation of essential oil from Lavandula angustifolia by using ultrasonic-microwave assisted method preceded by enzymolysis treatment, and assessment of its biological activities

Microencapsulation of Bifidobacterium bifidum F-35 via modulation of emulsifying technique and its mechanical effects on the rheological stability of set-yogurt

Star Anise (Illicium verum Hook. f.) as Quorum Sensing and Biofilm Formation Inhibitor on Foodborne Bacteria: Study in Milk

Utilisation of Lacticaseibacillus casei ATCC 393‐derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties

Physicochemical properties of tucumã (Astrocaryum aculeatum) powders with different carbohydrate biopolymers

Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability

Production of ingredient type flavoured white enzyme modified cheese

Thermosonication applied on camu–camu nectars processing: Effect on bioactive compounds and quality parameters

Development of soy protein isolate-based films containing omega rich oil from purslane seed for beef burger patties packaging

Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation

Complexation of trans- and cis-resveratrol with bovine serum albumin, β-lactoglobulin or α-lactalbumin

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan

Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties

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