Optimization of anchovy oil microencapsulation using wall materials: effects on oxidative stability and encapsulation efficiency.
- DOI
- 10.1016/j.foodchem.2026.150652
- Published
- 2026 Oct 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150652,
title = {Optimization of anchovy oil microencapsulation using wall materials: effects on oxidative stability and encapsulation efficiency.},
author = {Elçi R and Durmuş M and Köşker AR and Sakarya Y and Özoğul Y and Özyurt G and Yılmaz HA and Akamca E and Uçar Y and Trif M and Rusu AV and Ozogul F},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150652},
url = {https://doi.org/10.1016/j.foodchem.2026.150652}
}RIS
TY - JOUR TI - Optimization of anchovy oil microencapsulation using wall materials: effects on oxidative stability and encapsulation efficiency. AU - Elçi R AU - Durmuş M AU - Köşker AR AU - Sakarya Y AU - Özoğul Y AU - Özyurt G AU - Yılmaz HA AU - Akamca E AU - Uçar Y AU - Trif M AU - Rusu AV AU - Ozogul F PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150652 UR - https://doi.org/10.1016/j.foodchem.2026.150652 ER -
APA
R, E., M, D., AR, K., Y, S., Y, Ö., G, Ö., HA, Y., E, A., Y, U., M, T., AV, R., & F, O. (2026). Optimization of anchovy oil microencapsulation using wall materials: effects on oxidative stability and encapsulation efficiency.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150652
Source records
- pubmed · retrieved 2026-09-27T12:09:32.636Z