Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil
Gabriela Andrea Miguel(Technical University of Denmark), Pedro J. García‐Moreno(Technical University of Denmark), Cristina Prieto(Instituto de Agroquímica y Tecnología de Alimentos), Charlotte Jacobsen(Technical University of Denmark), Ioannis S. Chronakis(Technical University of Denmark), José M. Lagarón(Consejo Superior de Investigaciones Científicas), Paul J. Kempen(Technical University of Denmark)
Cited by 57
Related Papers
Review on the Processing and Properties of Polymer Nanocomposites and Nanocoatings and Their Applications in the Packaging, Automotive and Solar Energy Fields
|Nanomaterials|2017|731
A review of key challenges of electrospun scaffolds for tissue-engineering applications
|Journal of Tissue Engineering and Regenerative Medicine|2015|540
Bioactive packaging: turning foods into healthier foods through biomaterials
|Trends in Food Science & Technology|2006|378
Structural characteristics defining high barrier properties in polymeric materials
|Materials Science and Technology|2004|351
Morphology and barrier properties of solvent cast composites of thermoplastic biopolymers and purified cellulose fibers
|Carbohydrate Polymers|2007|328