Adjonu, R., Doran, G., Torley, P. and Agboola, S. 2014. Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities. Journal of Food Engineering 122, 15-27.
Aghbashlo, M., Mobli, H., Madadlou, A. and Rafiee, S. 2012. The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion. Food Research International 49(1): 379-388.
Anwar, S.H. and Kunz, B. 2011. The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying. Journal of Food Engineering. 105(2): 367-378.
Bae, E. and Lee, S. 2008. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. Journal of MicroencapSulation. 25(8): 549-560.
Bai, L., Huan, S., Li, Z. and McClements, D.J. 2017. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum. Food Hydrocolloids. 66, 144-153.
Bakry, A.M., Abbas, S., Ali, B., Majeed, H., Abouelwafa, M.Y., Mousa, A. and Liang, L. 2016. Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications. Comprehensive Reviews in Food Science and Food Safety. 15(1): 143-182.
Bekker, N., Ul’chenko, N. and Glushenkova, A. 2005. Lipids from descurainia sophia seeds. Chemistry of Natural Compounds. 41(3): 346-347.
Carneiro, H.C., Tonon, R.V., Grosso, C.R. and Hubinger, M.D. 2013. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journalof Food Engineering. 115(4): 443-451.
Charoen, R., Jangchud, A., Jangchud, K., Harnsilawat, T., Naivikul, O. and McClements, D.J. 2011. Influence of biopolymer emulsifier type on formation and stability of rice bran oil‐in‐water emulsions: whey protein, gum arabic, and modified starch. Journal of Food Science. 76 (1): E165-E172.
Chemat, F. and Khan, M.K. 2011. Applications of ultrasound in food technology: processing, preservation and extraction. Ultrasonics Sonochemistry. 18(4): 813-835.
Chen, L., Chen, J.S., Ren, J.Y. and Zhao, M.M. 2011. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. Journal of Agricultural and Food Chemistry. 59(6): 2600-2609.
Choe, E. and Min, D.B. 2006. Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety. 5(4): 169-186.
Comunian, T.A. and Favaro-Trindade, C.S. 2016. Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review. Food Hydrocolloids. 61, 442-457.
Darbasi, M., Askari, G., Kiani, H. and Khodaiyan, F. 2017. Development of chitosan based extended-release antioxidant films by control of fabrication variables. International Journal of Biological Macromolecules. 104, 303-310.
Drusch, S., Serfert, Y., Scampicchio, M., Schmidt-Hansberg, B. and Schwarz, K. 2007. Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray-drying. Journal of Agricultural and Food Chemistry. 55(26): 11044-11051.
Dunford, N. 2015. Hemp and flaxseed oil: Properties and applications for use in food. Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications. 39-63.
Eratte, D., McKnight, S., Gengenbach, T.R., Dowling, K., Barrow, C.J. and Adhikari, B.P. 2015. Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates. Journal of Functional Foods. 19, 882-892.
Esfanjani, A.F., Jafari, S.M. and Assadpour, E. 2017. Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets. Food Chemistry. 221, 1962-1969.
Fathi, M., Martín, Á. and McClements, D.J. 2014. Nanoencapsulation of food ingredients using carbohydrate based delivery systems. Trends in Food Science & Technology. 39(1): 18-39.
Fernandes, R.V.D., Borges, S.V. and Botrel, D.A. 2014. Gum arabicistarchimaltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydrate Polymers. 101, 524-532.
Frascareli, E., Silva, V., Tonon, R. and Hubinger, M. 2012. Effect of process conditions on the microencapsulation of coffee oil by spray drying. Food and Bioproducts Processing. 90(3): 413-424.
Gallardo, G., Guida, L., Martinez, V., López, M.C., Bernhardt, D., Blasco, R., Pedroza-Islas, R. and Hermida, L.G. 2013. Microencapsulation of linseed oil by spray drying for functional food application. Food Research International. 52(2): 473-482.
Ghorbanzade, T., Jafari, S.M., Akhavan, S. and Hadavi, R. 2017. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chemistry. 216, 146-152.
Gong, J.-H., Zhang, Y.-L., He, J.-L., Zheng, X.-K., Feng, W.-S., Wang, X.-L., Kuang, H.-X., Li, C.-G. and Cao, Y.-G. 2015. Extractions of oil from Descurainia sophia seed using supercritical CO2, chemical compositions by GC-MS and evaluation of the anti-tussive, expectorant and anti-asthmatic activities. Molecules. 20(7): 13296-13312.
Guo, J., Zhou, Q., Liu, Y.C., Yang, X.Q., Wang, J.M., Yin, S.W. and Qi, J.R. 2016. Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties. Food Hydrocolloids. 58, 324-334.
Hu, H., Wu, J.H., Li-Chan, E.C.Y., Zhu, L., Zhang, F., Xu, X.Y., Fan, G., Wang, L.F., Huang, X.J. and Pan, S.Y. 2013. Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocolloids. 30(2): 647-655.
Karaca, A.C., Nickerson, M. and Low, N.H. 2013. Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil. Food Chemistry. 139(1): 448-457.
Khalesi, H., Emadzadeh, B., Kadkhodaee, R. and Fang, Y. 2016. Whey protein isolate-Persian gum interaction at neutral pH. Food Hydrocolloids. 59, 45-49.
Kiokias, S., Gordon, M.H. and Oreopoulou, V. 2017. Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions. Critical Reviews in Food Science and Nutrition. 57(3): 549-558.
Klein, M., Aserin, A., Ishai, P.B. and Garti, N. 2010. Interactions between whey protein isolate and gum Arabic. Colloids and Surfaces B: Biointerfaces. 79(2): 377-383.Komaiko, J., Sastrosubroto, A. and McClements, D.J. 2016. Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids. Food Chemistry. 203, 331-339.
Lee, Y.J., Kim, N.S., Kim, H., Yi, J.M., Oh, S.M., Bang, O.S. and Lee, J. 2013. Cytotoxic and anti-inflammatory constituents from the seeds of descurainia sophia. Archives of Pharmacal Research. 36(5): 536-541.
Leizer,C., Ribnicky, D., Poulev, A., Dushenkov, S. and Raskin, I. 2000. The composition of hemp seed oil and its potential as an important source of nutrition. Journal of Nutraceuticals, Functional and Medical Foods. 2(4): 35-53.
Liang, J., Appukuttan Aachary, A. and Thiyam‐Holländer, U. 2015. Hemp seed oil: Minor components and oil quality. Lipid Technology. 27(10): 231-233.
Madadlou, A., Emam-Djomeh, Z., Mousavi, M.E., Mohamadifar, M. and Ehsani, M. 2010. Acid-induced gelation behavior of sonicated casein solutions. Ultrasonics Sonochemistry. 17(1): 153-158.
Mahdavi, S.A., Jafari, S.M., Assadpoor, E. and Dehnad, D. 2016. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin. International Journal of Biological Macromolecules. 85, 379-385.
Matalanis, A., Jones, O.G. and McClements, D.J. 2011. Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydrocolloids. 25(8): 1865-1880.
McClements, D.J. 2015. Encapsulation, protection, and release of hydrophilic active components: potential and limitations of colloidal delivery systems. Advances in Colloid and Interface Science. 219, 27-53.
McClements, D.J. 2017. Recent progress in hydrogel delivery systems for improving nutraceutical bioavailability. Food Hydrocolloids. 68, 238-245.
McClements, D.J. and Rao, J. 2011. Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Critical Reviews in Food Science and Nutrition. 51(4): 285-330.
O'Sullivan, J., Arellano, M., Pichot, R. and Norton, I. 2014. The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins. Food Hydrocolloids. 42, 386-396.
O'Sullivan, J., Murray, B., Flynn, C. and Norton, I. 2016. The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins. Food Hydrocolloids 53, 141-154.
Ozturk, B., Argin, S., Ozilgen, M. and McClements, D.J. 2014.Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin. Journal of Food Engineering. 142, 57-63.Ozturk, B., Argin, S., Ozilgen, M. and McClements, D.J. 2015. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: whey protein isolate and gum arabic. Food Chemistry. 188, 256-263.
Pourashouri, P., Shabanpour, B., Razavi, S.H., Jafari, S.M., Shabani, A. and Aubourg, S.P. 2014. Impact of wall materials on physicochemical properties of microencapsulated fish oil by spray drying. Food and Bioprocess Technology. 7(8): 2354-2365.
Premi, M. and Sharma, H. 2017. Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil. International Journal of Biological Macromolecules. 105, 1232-1240.
Rajabi, H., Ghorbani, M., Jafari, S.M., Mahoonak, A.S. and Rajabzadeh, G. 2015. Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials. Food Hydrocolloids. 51, 327-337.
Sessa, M., Balestrieri, M.L., Ferrari, G., Servillo, L., Castaldo, D., D’Onofrio, N., Donsì, F. and Tsao, R. 2014.
Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems. Food Chemistry. 147, 42-50.
Shantha, N.C. and DECKER, E.A. 1994. Rapid, sensitive, iron-based spectrophotometric methods for determinationof perorlride values of food lipids. Journal of AOAC International. 77(2): 421-424.
Timilsena, Y.P., Wang, B., Adhikari, R. and Adhikari, B. 2017. Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review. Food Hydrocolloids. 69, 369-381.
Tonon, R.V., Grosso, C.R. and Hubinger, M.D. 2011. Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying. Food Research International. 44(1): 282-289.
Vahedifar, A., Madadlou, A. and Salami, M. 2017. Calcium and chitosan-mediated clustering of whey protein particles for tuning their colloidal stability and flow behaviour. International Dairy Journal. 73, 136-143.
Wang, L., Gao, Y., Li, J., Subirade, M., Song, Y. and Liang, L. 2016. Effect of resveratrol or ascorbic acid on the stability of α-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and the protective antioxidant. Food Chemistry. 196,466-474.
Waraho, T., McClements, D.J. and Decker, E.A. 2011. Mechanisms of lipid oxidation in food dispersions. Trends in Food Science and Technology. 22(1): 3-13.
)