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Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing.
Rahmani-Manglano NE, Guadix EM, Yesiltas B, Prieto C, Lagaron JM, Jacobsen C, García-Moreno PJ. Rahmani-Manglano NE, et al. Among authors: lagaron jm. Food Chem. 2024 Jan 15;431:137157. doi: 10.1016/j.foodchem.2023.137157. Epub 2023 Aug 17. Food Chem. 2024. PMID: 37611360 Free article.
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