Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: effect of dextran and glucose syrup as main encapsulating materials

Demi M. W. Boerekamp; Mogens L. Andersen; Charlotte Jacobsen; Ioannis S. Chronakis; Pedro J. García-Moreno

doi:10.1016/j.foodchem.2019.02.096

Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: effect of dextran and glucose syrup as main encapsulating materials

Demi M. W. Boerekamp, Mogens L. Andersen, Charlotte Jacobsen, Ioannis S. Chronakis, Pedro J. García-Moreno

12 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	287
Sider (fra-til)	287-294
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2019.02.096
Status	Udgivet - 30 jul. 2019

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10.1016/j.foodchem.2019.02.096

Citationsformater

Boerekamp, D. M. W., Andersen, M. L., Jacobsen, C., Chronakis, I. S., & García-Moreno, P. J. (2019). Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: effect of dextran and glucose syrup as main encapsulating materials. Food Chemistry, 287, 287-294. https://doi.org/10.1016/j.foodchem.2019.02.096

Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: effect of dextran and glucose syrup as main encapsulating materials. / Boerekamp, Demi M. W.; Andersen, Mogens L.; Jacobsen, Charlotte et al.
I: Food Chemistry, Bind 287, 30.07.2019, s. 287-294.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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title = "Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: effect of dextran and glucose syrup as main encapsulating materials",

keywords = "Lipid oxidation, Omega-3, Electrospraying, Encapsulation, Electron Spin Resonance",

author = "Boerekamp, {Demi M. W.} and Andersen, {Mogens L.} and Charlotte Jacobsen and Chronakis, {Ioannis S.} and Garc{\'i}a-Moreno, {Pedro J.}",

year = "2019",

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doi = "10.1016/j.foodchem.2019.02.096",

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journal = "Food Chemistry",

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T2 - effect of dextran and glucose syrup as main encapsulating materials

AU - Boerekamp, Demi M. W.

AU - Andersen, Mogens L.

AU - Jacobsen, Charlotte

AU - Chronakis, Ioannis S.

AU - García-Moreno, Pedro J.

PY - 2019/7/30

Y1 - 2019/7/30

KW - Lipid oxidation

KW - Omega-3

KW - Electrospraying

KW - Encapsulation

KW - Electron Spin Resonance

U2 - 10.1016/j.foodchem.2019.02.096

DO - 10.1016/j.foodchem.2019.02.096

M3 - Journal article

C2 - 30857702

SN - 0308-8146

VL - 287

SP - 287

EP - 294

JO - Food Chemistry

JF - Food Chemistry

ER -

Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance: effect of dextran and glucose syrup as main encapsulating materials

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