Standard
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; Chronakis, Ioannis S.; García-Moreno, Pedro J.
In:
Food Chemistry, Vol. 287, 2019, p. 287-294.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Boerekamp, DMW
, Andersen, ML, Jacobsen, C, Chronakis, IS & García-Moreno, PJ 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, vol. 287, pp. 287-294.
https://doi.org/10.1016/j.foodchem.2019.02.096APA
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.2019.02.096Vancouver
Boerekamp DMW
, Andersen ML, Jacobsen C, Chronakis IS, García-Moreno PJ.
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. 2019;287:287-294.
https://doi.org/10.1016/j.foodchem.2019.02.096Author
Boerekamp, Demi M. W. ; Andersen, Mogens L. ; Jacobsen, Charlotte ; Chronakis, Ioannis S. ; García-Moreno, Pedro J. / 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. In: Food Chemistry. 2019 ; Vol. 287. pp. 287-294.
Bibtex
@article{29e0804981864df8b21411a794decb12,
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",
doi = "10.1016/j.foodchem.2019.02.096",
language = "English",
volume = "287",
pages = "287--294",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Oxygen permeability and oxidative stability of fish oil-loaded electrosprayed capsules measured by Electron Spin Resonance
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
Y1 - 2019
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
VL - 287
SP - 287
EP - 294
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -
