Blar i Fakultet for naturvitenskap (NV) på tidsskrift "Food Research International"
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Emulsion gels loaded with pancreatic lipase: Preparation from spontaneously made emulsions and assessment of the rheological, microscopic and cargo release properties
(Peer reviewed; Journal article, 2022)Emulsion gels are solidified emulsions, which can be used for delivery of both hydrophilic and lipophilic substances. In this research, at first fish oil-in-water (O/W; 10% w/w) emulsions were prepared through the spontaneous ... -
Encapsulation of DHA oil with heat-denatured whey protein in Pickering emulsion improves its bioaccessibility
(Peer reviewed; Journal article, 2022)This study compared the bioaccessibility of docosahexaenoic acid (DHA) provided encapsulated or unencapsulated within a food matrix. DHA oil was composed of DHA-enriched triacylglycerols prepared as Pickering emulsion by ... -
Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate
(Journal article; Peer reviewed, 2018)Previous studies have demonstrated that oligoguluronate (guluronate block extracted from alginate, GB) was an efficient modulator of the gelation and gelling properties of macromolecular alginate in the presence of calcium. ...