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 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	287
Pages (from-to)	287-294
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2019.02.096
Publication status	Published - 30 Jul 2019

Keywords

Lipid oxidation
Omega-3
Electrospraying
Encapsulation
Electron Spin Resonance

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10.1016/j.foodchem.2019.02.096

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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.
In: Food Chemistry, Vol. 287, 30.07.2019, p. 287-294.

Research output: Contribution to journal › Journal article › Research › 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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day = "30",

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

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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

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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

Keywords

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