TY  - GEN 
AU  - Rahmani Manglano, Nor Elena
AU  - Guadix Escobar, Emilia María
AU  - Yesiltas, Betül
AU  - Prieto, Cristina
AU  - Lagaron, Jose M.
AU  - Jacobsen, Charlotte
AU  - García Moreno, Pedro Jesús
PY  - 2024
UR  - https://hdl.handle.net/10481/90539
AB  - The influence of the encapsulation technology (spray-drying, mono- or coaxial electrospraying assisted by
pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on the oxidative stability of: i) fish oil-loaded
capsules, and ii)...
LA  - eng
PB  - Elsevier
KW  - Omega-3 polyunsaturated fatty acids
KW  - Encapsulation
KW  - Spray-drying
TI  - Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing
DO  - 10.1016/j.foodchem.2023.137157
ER  -