Add to ORKGChia seed oil (CSO) is the major vegetable source of alpha-linolenic acid. Microencapsulation technologies protect these fatty acids against oxidative degradation, allow the handling of products rich in oils as solid materials and facilitate its incorporation in certain foods such as bakery products. Among them, spray drying is the most widely used due to its low cost, flexibility and scalability. The aim of this work was to analyze different alternatives of gas-droplet contact for the spray drying of chia oil-in-water emulsions. The former configuration corresponded to a laboratory scale tall type spray dryer, while the latter corresponded to a pilot scale short type spray dryer. Coarse emulsions were prepared by high speed homogenization ...
Chia oil can be incorporated into oil-in-water (O/W) emulsions as ω-3 fatty acid delivery systems in...
A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica ...
Partially defatted chia flour (PDCF) is a by-product of oil extraction from chia seeds (Salvia hispa...
In this research, complex coacervation between soy protein isolate (SPI) and gum arabic (GA) constit...
A design of experiments for chia oil microencapsulation was performed in two co-current dryers: a ta...
A multilayer microencapsulation process was carried out to protect and deliver chia oil, which prese...
The present work deals with the study of the physicochemical properties of microencapsulated chia se...
Microencapsulation is an alternative to protect chia oil from the adverse influence of the environme...
Chia oil (CO) has gained popularity given its α-linolenic acid content (around 60%). Nonetheless, th...
Microencapsulation of chia oil in soy protein microparticles was achieved using supercritical CO2-as...
This research studies the physical properties of microcapsules formulated with different concentrati...
The oil obtained from the seeds of chia (Salvia hispanica L.) is a valuable plant source of omega-3 ...
This study deals with the physicochemical characterization of powdered chia oil microparticles produ...
The main objective of this research was to study the chia oil microencapsulation process in a co-cur...
Chia oil possesses a very high content of polyunsaturated fatty acids, mainly α‐linolenic acid. This...
Chia oil can be incorporated into oil-in-water (O/W) emulsions as ω-3 fatty acid delivery systems in...
A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica ...
Partially defatted chia flour (PDCF) is a by-product of oil extraction from chia seeds (Salvia hispa...
In this research, complex coacervation between soy protein isolate (SPI) and gum arabic (GA) constit...
A design of experiments for chia oil microencapsulation was performed in two co-current dryers: a ta...
A multilayer microencapsulation process was carried out to protect and deliver chia oil, which prese...
The present work deals with the study of the physicochemical properties of microencapsulated chia se...
Microencapsulation is an alternative to protect chia oil from the adverse influence of the environme...
Chia oil (CO) has gained popularity given its α-linolenic acid content (around 60%). Nonetheless, th...
Microencapsulation of chia oil in soy protein microparticles was achieved using supercritical CO2-as...
This research studies the physical properties of microcapsules formulated with different concentrati...
The oil obtained from the seeds of chia (Salvia hispanica L.) is a valuable plant source of omega-3 ...
This study deals with the physicochemical characterization of powdered chia oil microparticles produ...
The main objective of this research was to study the chia oil microencapsulation process in a co-cur...
Chia oil possesses a very high content of polyunsaturated fatty acids, mainly α‐linolenic acid. This...
Chia oil can be incorporated into oil-in-water (O/W) emulsions as ω-3 fatty acid delivery systems in...
A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica ...
Partially defatted chia flour (PDCF) is a by-product of oil extraction from chia seeds (Salvia hispa...