بهینه‌سازی ریزپوشانی روغن ماهی در پوشش کازئینات سدیم، مالتودکسترین، کنستانتره پروتئین آب پنیر و نشاسته اصلاح‌شده به روش طرح مخلوط

1.Venugopalan, V., Ramadevi Gopakumar, L., Kizhakkeppurath Kumaran, A., Sekhar Chatterjee, N., Soman, V., Peeralil, SH., Mathew, S., McClements, D., & Chandragiri Nagarajarao, R. (2021). Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems. Foods. 10, 1566.

2.Jafari, S. M., Assadpoor, E., Bhandari, B., & He, Y. (2008). Nano-particle encapsulation of fish oil by spray drying. Food Res. Int. 41, 172-183.

3.Perez-Palacios, P., Ruiz-Carrascal, J., Solomando, J., de-la-Haba, F., Pajuelo, A., & Antequera, T. (2022). Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment. Foods. 11, 3291.

4.Jafari, S. M. (2019). Biopolymer Nanostructures for Food Encapsulation Purposes: Volume 1 in the Nanoencapsulation in the Food Industry series (Vol. 1): Academic Press.

5.Mahdavi, S. A., Sadeghi, R., Faridi, A., Hedayati, S., Shaddel, R., Dima, C., & Jafari, S. M. (2022). Nanodelivery systems for d-limonene; techniques and applications. Food Chem. 132479.

6.Madene, A., Jacquot, M., Scher, J., & Desobry, S. (2006). Flavour encapsulation and controlled release – A review. Int. J. Food Sci. Technol. 41 (1), 1-21.

7.Hasani, Sh., Ojagh, M., Hasani, M., & Ghorbani, M. (2019). Sensory and Technological Properties of Developed Functional Bread Enriched by Microencapsulated Fish Oil. Prog. Nutr. 21 (1), 406-415.

8.Goula, A. M., & Adamopoulos, K. G. (2012). A new technique for spray- dried encapsulation of lycopene. Dry. Technol. 30: 6. 641-652.

9.Rocha, G. A., Favaro-Trindade, C. S., & Grosso, C. R. F. 2012. Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules. Food Bioprod. Process. 90 (1), 37-42.

10.Hamed, S. F., Soliman, T. N., Hassan, L. K., & Abo-Elwafa, G. (2019). Preparation of functional yogurt fortified with fish oil-in-water nanoemulsion. Egypt. J. Chem. 62, 301-314.

11.Chen, H., & Zhong, Q. (2014). Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate. Food Hydrocoll. 35, 358-366.

12.Long, Z., Zhao, Q., Liu, T., Kuang, W., Xu, J., & Zhao, M. (2012). Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion. Food Res. Int. 49, 545-552.

13.García-Moreno, P. J., Pelayo, A., Yu, S., Busolo, M., Lagaron, J. M., Chronakis, I. S., & Jacobsen, C. (2018). Physicochemical Characterization and Oxidative Stability of Fish-oil-loaded Electrosprayed Capsules: Combined Use of Whey Protein and Carbohydrates as Wall Materials. J. Food Eng. 231, 42-53.

14.Charles, A. L., Abdillah, A. A., Saraswati, Y. R., Sridhar, K., Balderamos, C., Masithah, E. D., & Alamsjah, M. A. (2021). Characterization of freeze-dried microencapsulation Tuna Fish Oil with arrowroot starch and maltodextrin. Food Hydrocoll.
112, 106281.

15.Damerau, A., Ogrodowska, D., Banaszczyk, P., Dajnowiec, F., Ta´nska, M., & Linderborg, K. M. (2022). Baltic Herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material. J. Food Eng. 314, 110769.

16.Jamshidi, A., Antequera, T., Solomando, J. C., & Perez-Palacios, T. (2020). Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion. J. Food Sci. Technol. 57, 60-69.

17.Özyurt, G., Durmu, M., Uçar, Y., & Özogul, Y. (2020). The potential use of recovered fish protein as wall material for microencapsulated Anchovy oil. LWT. 129, 109554.

18.Ogrodowska, D., Laaksonen, O., Tanska, M., Konopka, I., & Linderborg, K. M. (2020). Pumpkin oil addition and encapsulation process as methods to improve oxidative stability of fish oil. LWT. 124, 109142.

19.Yilmaz, M. T., Yildiz, O., Yurt, B., Toker, O. S., Karaman, S., & Basturk, A. (2015). A mixture design study to determine interaction effects of wheat,buckwheat, and rice flours in an aqueous model system. LWT - Food Sci. and Technol. 61, 583-589.

20.Bligh, E. G., & Dyer, W. J. (1959). A rapid method for total lipid extraction and purification. Can. J. Biochem. Physiol. 37, 911-917.

21.Gallardo, G., Guida, L., Martínez, V., López, M. C., Bernhardt, D., Blasco, R., Pedroza-Islas, R., & Hermida, L. G. (2013). Microencapsulation of linseed oil by spray drying for functional food application. Food Res. Int.52 (2), 473-482.

22.Carneiro, H. C. F., Tonon, R. V., Grosso, C. R. F., & Hubinger, M. D. (2013). Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J. Food Eng. 115, 443-451.

23.Ojagh, S. M., & Hasani, S. (2018). Characteristics and oxidative stability of fish oil nanoliposomes and its application in functional bread. J. Food Meas. Charact. 12 (2), 1084-1092.

24.Velasco, J., Dobarganes, C., Holgado, F., & Marquez-Ruiz, G. (2009). A follow-up oxidation study in dried microencapsulated oils under the accelerated conditions of the Rancimat test. Food Res. Int. 42, 56–62.

25.Wang, H., Qian, H., & Yao, W. (2012). Melanoidins produced by the Maillard reaction: structure and biological activity. Food Chem. 128 (3), 573-584.

26.International Association of fish Meal Manufacturers (IFFM). (1981). Recommended Method Analysis for Determination of Anisidine Value of Fish Oil, Fish Oil Bultein, NO.8.

27.Saguy, I. S., Shani, A., Weinberg, P., & Garti, N. (1996). Utilization of Jojoba oil for deep fat frying of foods, LWT- Food Sci. Technol. 29 (5-6), 573-577.

28.Azizanbari, C., Ghanbarzadeh, B., Hamishehkar, H., & Hosseini, M. (2013). Gellan-caseinate nanocomplexes as a Carrier of omega-3 fatty acids: Study of particle size, rheological properties and encapsulation efficiency. J. Food Process. Preserv. 5 (2), 19-42.

29.Choi, M. J., Ruktanonchai, U., Min, S. G., Chun, J. Y., & Soottitantawat, A. (2010). Physical characteristics of fish oil encapsulated by β- cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method. Food Chem. 119, 1694-1703.

30.Bahrani, S., Ghanbarzadeh, B., Hamishekar, H., & Sowti Khiyabani, M. (2013). Nanoencapsulation of omega-3 fatty acids using caseinate-pectin based complexes: FTIR, DSC, particle size, and encapsulation efficiency. Iranian Journal of Nutrition Sciences & Food Technology. 8 (3), 1-15.

31.Legako, J., & Dunford, N. T. (2010). Effect of spray nozzle design on fish oil-whey protein microcapsule properties. Food Sci. 75 (6), 394-400.

32.Hundre, S. Y., Karthik, P., & Anandharamakrishnan, C. (2015). Effect of whey protein isolate and beta cyclodextrin wall systems on stability of microencapsulated vanillin by spray-freeze drying Method. Food Chem.174, 16-24.

33.Ghorbanzade, T., Jafari, S. M., Akhavan, S., & Hadavi, R. (2017). Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chemistry, 216, 146-152.

34.Ho, S., Thoo, Y. Y., Young, D. J., & Siow, L. F. (2017). Inclusion complexation of catechin by β-cyclodextrins: Characterization and storage stability. LWT - Food Sci. and Technol. 86, 555-565.

35.da Rocha Neto, A. C., da Rocha, A. B.d. O., Maraschin, M., Di Piero, R. M., & Almenar, E. (2018). Factors affecting the entrapment efficiency of β-cyclodextrins and their effects on the formation of inclusion complexes containing essential oils. Food Hydrocoll. 77, 509-523.

36.Rakmai, J., Cheirsilp, B., Cid, A., Torrado-Agrasar, A., Mejuto, J. C., & Simal-Gandara, J. (2018). Encapsulation of essential oils by cyclodextrins: characterization and evaluation. Cyclo: A Ver. Ing. 263.

37.Bejrapha, P., Min, S. G., Surassmo, S., & Choi, M. J. (2010). Physicothermal properties of freeze-dried fish oil nanocapsules frozen under different conditions. Dry. Technol. 28 (4), 481-489.

38.Drusch, S., Serfert, Y., Berger, A., Shaikh, M. Q., Ratzke, K., Zaporojtchenko, V., & Schwarz, K. (2012). New insights into the microencapsulation properties of sodium Caseinate and hydrolyzed casein. Food Hydrocoll. 27, 332-338.

39.Chen, Q., McGillivray, D., Wen, J., Zhong, F., & Young Quek, S. (2013). Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins. J. Food Eng. 117, 505-512.

40.Rahmani-Manglano, N., Guadix, E., Jacobsen, CH., & García-Moreno, P. (2023). Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying. Antioxidants. 12, 266.

41.Kavousi, H. R., Fathi, M., & Goli, S. A. H. (2017). Stability enhancement of fish oil by its encapsulation using a novel hydrogel of cress seed mucilage/chitosan. Int. J. Food Prop. 20 (2), 1890-1900.

42.Sun-Waterhouse, D., Zhou, J., Miskelly, G. M., Wibisono, R., & Wadhwa, S. S. (2011). Stability of encapsulated olive oil in the presence of caffeic acid. Food Chem. 126 (3), 1049-1056.

43.Ghorbanzade, T., Akhavan-Mahdavi, S., Kharazmi, M., Ibrahim, S., & Jafari, S. M. (2022). Loading of fish oil into
β-cyclodextrin nanocomplexes for the production of a functional yogurt. Food Chem. 15, 100406.