ArticleJournal of food science and technology2021
Application of wool keratin: an anti-ultraviolet wall material in spray drying.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Recent Advances in the Microencapsulation of Essential Oils, Lipids, and Compound Lipids through Spray Drying: A Review.Pharmaceutics · 2023Review
- Protection of Mono and Polyunsaturated Fatty Acids from Grapeseed Oil by Spray Drying Using Green Biopolymers as Wall Material.Foods (Basel, Switzerland) · 2022Article
- Sustainable Applications of Animal Waste Proteins.Polymers · 2022Review
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Low-molecular-weight keratin (LMWK) obtained from wool was employed as a wall material for the spray drying encapsulation of fish oil. Microcapsules with different LMWK contents were prepared, and their anti-ultraviolet performance and other features were studied. The results showed that LMWK was able to improve the encapsulation efficiency of fish oil because of its good emulsifying properties. When the LMWK content was increased from 0 to 10, 30 and 50%, the shelf life of the microcapsules under ultraviolet irradiation increased from 48 to 96 h, 144 h and 168 h, respectively. The strongest absorption efficiency of LMWK is shown in the UVc band. The chemical structure of LMWK did not change during an ultraviolet accelerating ageing test.
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