{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T04:55:42Z","timestamp":1790657742926,"version":"4.1.0"},"reference-count":140,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T00:00:00Z","timestamp":1790208000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004281","name":"National Science Centre","doi-asserted-by":"publisher","award":["UMO-2024\/53\/N\/NZ9\/01775"],"award-info":[{"award-number":["UMO-2024\/53\/N\/NZ9\/01775"]}],"id":[{"id":"10.13039\/501100004281","id-type":"DOI","asserted-by":"publisher"}]},{"award":["UMO-2024\/53\/N\/NZ9\/01775"],"award-info":[{"award-number":["UMO-2024\/53\/N\/NZ9\/01775"]}],"id":[{"id":"https:\/\/ror.org\/03ha2q922","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Omega-3 polyunsaturated fatty acids (PUFAs) are widely recognized for their nutritional and health benefits, yet their high susceptibility to oxidative degradation remains a major challenge in the development of stable food-grade delivery systems. Protein\u2013polysaccharide-based microencapsulation provides an effective strategy for protecting omega-3-rich oils while modulating their release and accessibility during gastrointestinal digestion. However, the relationships among processing conditions, wall-material composition, resulting structural organization, and functional performance remain insufficiently integrated, limiting the establishment of general design principles for omega-3 delivery systems. This review critically examines these relationships from a processing\u2013structure\u2013function perspective, with particular attention to molecular interactions, interfacial organization, matrix architecture, drying and coacervation processes, oxygen transport, lipid oxidation, and gastrointestinal transformations. The reviewed evidence indicates that encapsulation efficiency alone is insufficient to predict functional performance. Instead, oxidative stability arises from the combined effects of interfacial organization, surface-oil distribution, matrix continuity, and oxygen transport, while gastrointestinal functionality depends on structural transformations that regulate lipid release, bile-salt-mediated interfacial remodeling, lipase accessibility, and bioaccessibility. Importantly, increasing interfacial or matrix resistance can improve oxidative or gastric protection but may also restrict intestinal lipid digestion, revealing a structure-dependent trade-off between protection and digestive accessibility. Effective omega-3 delivery systems therefore require structures that provide sufficient protection during processing and storage while allowing controlled reorganization during gastrointestinal digestion. This processing\u2013structure\u2013function framework can support the rational selection of wall-material combinations and processing conditions for omega-3-fortified foods and functional ingredients.<\/jats:p>","DOI":"10.3390\/molecules31193408","type":"journal-article","created":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T13:26:11Z","timestamp":1790256371000},"page":"3408","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Processing Effects on Protein\u2013Polysaccharide Biointerfaces in Omega-3 Microencapsulation: Linking Structure with Oxidative Stability and Gastrointestinal Functionality"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-5374-8766","authenticated-orcid":false,"given":"Marta","family":"Siol","sequence":"first","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6344-8695","authenticated-orcid":false,"given":"Bart\u0142omiej","family":"Zieniuk","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7852-3624","authenticated-orcid":false,"given":"Joanna","family":"Bry\u015b","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6318-751X","authenticated-orcid":false,"given":"Ewa","family":"Domian","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1773-6255","authenticated-orcid":false,"given":"Diana","family":"Ma\u0144ko-Jurkowska","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"442","DOI":"10.1016\/j.foodhyd.2016.06.003","article-title":"Microencapsulation Using Biopolymers as an Alternative to Produce Food Enhanced with Phytosterols and Omega-3 Fatty Acids: A Review","volume":"61","author":"Comunian","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.ocsci.2023.02.002","article-title":"Lipid Oxidation in Food Science and Nutritional Health: A Comprehensive Review","volume":"8","author":"Wang","year":"2023","journal-title":"Oil Crop Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"114646","DOI":"10.1016\/j.foodres.2024.114646","article-title":"Impact of Wall Materials and DHA Sources on the Release, Digestion and Absorption of DHA Microcapsules: Advancements, Challenges and Future Directions","volume":"191","author":"Jiang","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1146\/annurev-food-052720-093515","article-title":"Compositional, Structural, and Kinetic Aspects of Lipid Digestion and Bioavailability: In Vitro, In Vivo, and Modeling Approaches","volume":"13","author":"Marze","year":"2022","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1016\/j.foodres.2017.07.039","article-title":"Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate","volume":"100","author":"Chen","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.tifs.2017.10.014","article-title":"Recent Advances in the Microencapsulation of Omega-3 Oil and Probiotic Bacteria through Complex Coacervation: A Review","volume":"71","author":"Eratte","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"e70115","DOI":"10.1111\/1541-4337.70115","article-title":"Recent advances in nutraceutical delivery systems constructed by protein\u2013polysaccharide complexes: A systematic review","volume":"24","author":"Cao","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Mohammed, N.K., Tan, C.P., Manap, Y.A., Muhialdin, B.J., and Hussin, A.S.M. (2020). Spray Drying for the Encapsulation of Oils\u2014A Review. Molecules, 25.","DOI":"10.3390\/molecules25173873"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Kim, S.J., Kim, D.Y., Jeong, D., Lee, C., Cho, H.D., and Kim, M.P. (2026). Food-grade microgels for age-related macular degeneration: Design, fabrication, and targeted delivery. Gels, 12.","DOI":"10.3390\/gels12030252"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"868","DOI":"10.1016\/j.jff.2014.06.029","article-title":"Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods","volume":"19","author":"Kaushik","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_11","first-page":"360","article-title":"A review of protein-lipids\/polysaccharides as a delivery system of bioactives in food: Formation mechanism and application","volume":"45","author":"Zhao","year":"2024","journal-title":"Sci. Technol. Food Ind."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"639","DOI":"10.1016\/j.foodchem.2011.08.085","article-title":"A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbial sources","volume":"131","author":"Kralovec","year":"2012","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"S\u00e1nchez-Osorno, D.M., L\u00f3pez-Jaramillo, M.C., Caicedo Paz, A.V., Villa, A.L., Peresin, M.S., and Mart\u00ednez-Gal\u00e1n, J.P. (2023). Recent advances in the microencapsulation of essential oils, lipids, and compound lipids through spray drying: A review. Pharmaceutics, 15.","DOI":"10.3390\/pharmaceutics15051490"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1002\/fft2.134","article-title":"Omega-3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications","volume":"3","author":"Du","year":"2022","journal-title":"Food Front."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"104417","DOI":"10.1016\/j.ifset.2025.104417","article-title":"Microencapsulation of fish oil derived from fish industry side streams to improve stability, efficiency and bioaccessibility of omega-3 fatty acids","volume":"108","author":"Semenoglou","year":"2026","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"117914","DOI":"10.1016\/j.lwt.2025.117914","article-title":"Synergistic enhancement of krill oil stability and bioavailability via whey protein isolate-chitosan dual-layer encapsulation system","volume":"225","author":"He","year":"2025","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Derbyshire, E.J., Birch, C.S., Bonwick, G.A., English, A., Metcalfe, P., and Li, W. (2024). Optimal Omegas\u2014Barriers and Novel Methods to Narrow Omega-3 Gaps. A Narrative Review. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1325099"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"280","DOI":"10.1002\/fsh3.70071","article-title":"Micro and Nanoencapsulation of Omega-3 Fatty Acids: Functional Applications and Future Perspectives in Food Systems","volume":"4","author":"Kassem","year":"2026","journal-title":"Food Saf. Health"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1304","DOI":"10.1590\/0103-8478cr20130971","article-title":"Microencapsulation: Concepts, Mechanisms, Methods and Some Applications in Food Technology","volume":"44","author":"Silva","year":"2014","journal-title":"Ci\u00eanc. Rural"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.tifs.2018.05.025","article-title":"Microencapsulation of Active Ingredients in Functional Foods: From Research Stage to Commercial Food Products","volume":"78","author":"Ye","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1768","DOI":"10.1111\/1541-4337.12701","article-title":"Microstructures of Encapsulates and Their Relations with Encapsulation Efficiency and Controlled Release of Bioactive Constituents: A Review","volume":"20","author":"Yun","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.tifs.2016.07.014","article-title":"Conventional Spray-Drying and Future Trends for the Microencapsulation of Fish Oil","volume":"56","author":"Encina","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"1206","DOI":"10.1111\/1541-4337.12300","article-title":"The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega-3 Fatty Acids","volume":"16","author":"Ghnimi","year":"2017","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"859","DOI":"10.1080\/07373937.2023.2197047","article-title":"Oxidative Stability of Physiologically Functional Oil Microencapsulated by Spray Drying","volume":"41","author":"Yoshii","year":"2023","journal-title":"Dry. Technol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"127234","DOI":"10.1016\/j.colsurfa.2021.127234","article-title":"Storage Stability and In-Vitro Release Behavior of Microcapsules Incorporating Fish Oil by Spray Drying","volume":"628","author":"Jia","year":"2021","journal-title":"Colloids Surf. A Physicochem. Eng. Asp."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1038\/s41538-025-00448-1","article-title":"Controlled Preparation of Fish Oil Powders via Complex Coacervation and Genipin Crosslinking","volume":"9","author":"Chen","year":"2025","journal-title":"npj Sci. Food"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.foodhyd.2016.04.047","article-title":"Influence of Emulsifier Type on the in Vitro Digestion of Fish Oil-in-Water Emulsions in the Presence of an Anionic Marine Polysaccharide (Fucoidan): Caseinate, Whey Protein, Lecithin, or Tween 80","volume":"61","author":"Chang","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.tifs.2020.05.028","article-title":"Recent Advances in the Spray Drying Encapsulation of Essential Fatty Acids and Functional Oils","volume":"102","author":"Geranpour","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"2061","DOI":"10.1080\/10408398.2020.1848793","article-title":"A Systematic Review and Meta-Analysis of Fish Oil Encapsulation within Different Micro\/Nanocarriers","volume":"62","author":"Forghani","year":"2022","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"111789","DOI":"10.1016\/j.lwt.2021.111789","article-title":"Microencapsulation by Spray Drying of Omega-3 Lipids Extracted from Oilseeds and Microalgae: Effect on Polyunsaturated Fatty Acid Composition","volume":"148","author":"Luna","year":"2021","journal-title":"LWT"},{"key":"ref_31","first-page":"29","article-title":"Health benefits and spray drying microencapsulation process of fish oil (omega-3)","volume":"5","author":"Islam","year":"2018","journal-title":"Am. J. Food Sci. Nutr. Res."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"e12576","DOI":"10.1111\/jfpe.12576","article-title":"Influence of Encapsulation Techniques on the Structure, Physical Properties, and Thermal Stability of Fish Oil Microcapsules by Spray Drying","volume":"40","author":"Yu","year":"2017","journal-title":"J. Food Process Eng."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"e17223","DOI":"10.1111\/jfpp.17223","article-title":"Chemical and Physical Characterization of Spray Dried Fish Oil with Different Combination Ratios of Wall Component","volume":"46","author":"Sakarya","year":"2022","journal-title":"Food Process. Preserv."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Napi\u00f3rkowska, A., and Kurek, M. (2022). Coacervation as a Novel Method of Microencapsulation of Essential Oils\u2014A Review. Molecules, 27.","DOI":"10.3390\/molecules27165142"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"124738","DOI":"10.1016\/j.carbpol.2025.124738","article-title":"pH-controlled complex coacervation of OSA-modified starch and chitosan with enhanced oxidative stability of flaxseed oil","volume":"375","author":"Chen","year":"2026","journal-title":"Carbohydr. Polym."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.ijbiomac.2021.11.168","article-title":"Microencapsulation of algae oil by complex coacervation of chitosan and modified starch: Characterization and oxidative stability","volume":"194","author":"Mu","year":"2022","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"105944","DOI":"10.1016\/j.foodhyd.2020.105944","article-title":"Microencapsulation of Flaxseed Oil Using Polyphenol-Adducted Flaxseed Protein Isolate-Flaxseed Gum Complex Coacervates","volume":"107","author":"Pham","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"108371","DOI":"10.1016\/j.foodhyd.2022.108371","article-title":"Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid","volume":"137","author":"Yang","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.foodchem.2017.01.080","article-title":"In-Vitro Digestion of Probiotic Bacteria and Omega-3 Oil Co-Microencapsulated in Whey Protein Isolate-Gum Arabic Complex Coacervates","volume":"227","author":"Eratte","year":"2017","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"e00261","DOI":"10.1590\/s2175-97902019000200261","article-title":"Encapsulation of Flaxseed Oil Extract in Alginate-Salep System by Ionic Gelation","volume":"55","author":"Wissam","year":"2019","journal-title":"Braz. J. Pharm. Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1016\/j.foodchem.2018.06.144","article-title":"Effects of Microencapsulation by Ionic Gelation on the Oxidative Stability of Flaxseed Oil","volume":"269","author":"Menin","year":"2018","journal-title":"Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1007\/s11947-019-02391-y","article-title":"Stability of Fish Oil in Calcium Alginate Microcapsules Cross-Linked by In Situ Internal Gelation During Spray Drying","volume":"13","author":"Strobel","year":"2020","journal-title":"Food Bioprocess Technol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"131921","DOI":"10.1016\/j.ijbiomac.2024.131921","article-title":"Fish Oil-Loaded Multicore Submillimeter-Sized Capsules Prepared with Monoaxial Electrospraying, Chitosan-Tripolyphosphate Ionotropic Gelation, and Tween Blending","volume":"268","author":"Liu","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1423","DOI":"10.1080\/10408398.2014.1002906","article-title":"Encapsulation of Vegetable Oils as Source of Omega-3 Fatty Acids for Enriched Functional Foods","volume":"57","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"111153","DOI":"10.1016\/j.lwt.2021.111153","article-title":"A Comparative Study of Encapsulation of Carotenoid Enriched-Flaxseed Oil and Flaxseed Oil by Spray Freeze-Drying and Spray Drying Techniques","volume":"143","author":"Elik","year":"2021","journal-title":"LWT"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"3276","DOI":"10.1111\/1750-3841.17098","article-title":"Microencapsulation of Fish Oil by Spray Drying, Spray Freeze-drying, Freeze-drying, and Microwave Freeze-drying: Microcapsule Characterization and Storage Stability","volume":"89","author":"Yang","year":"2024","journal-title":"J. Food Sci."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1002\/jsfa.11347","article-title":"Fish Oil Encapsulated in Soy Protein Particles by Lyophilization. Effect of Drying Process","volume":"102","author":"Salgado","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Wangkulangkool, M., Ketthaisong, D., Tangwongchai, R., Boonmars, T., and Lomthaisong, K. (2023). Microencapsulation of Chia Oil Using Whey Protein and Gum Arabic for Oxidation Prevention: A Comparative Study of Spray-Drying and Freeze-Drying Methods. Processes, 11.","DOI":"10.3390\/pr11051462"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1016\/j.powtec.2017.06.052","article-title":"Characterisation of Freeze-Dried Flaxseed Oil Microcapsules Obtained by Multilayer Emulsions","volume":"319","author":"Fioramonti","year":"2017","journal-title":"Powder Technol."},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Wang, Y., Ghosh, S., and Nickerson, M.T. (2022). Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-\u03ba-Carrageenan and -\u03b9-Carrageenan Based Wall Materials through Spray and Freeze Drying. Molecules, 27.","DOI":"10.3390\/molecules27103195"},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"113174","DOI":"10.1016\/j.foodres.2023.113174","article-title":"Application of Spray Drying, Spray Chilling and the Combination of Both Methods to Produce Tucum\u00e3 Oil Microparticles: Characterization, Stability, and \u03b2-Carotene Bioaccessibility","volume":"172","author":"Santos","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"2314","DOI":"10.1016\/j.ijbiomac.2020.09.108","article-title":"Evaluation of a Novel Self-Emulsifiable Dodecenyl Succinylated Agarose in Microencapsulation of Docosahexaenoic Acid (DHA) through Spray-Chilling Process","volume":"163","author":"Xiao","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"1089","DOI":"10.1002\/aocs.12952","article-title":"Encapsulation of DHA Oils for Better Bioavailability: A Review from the Practical Aspect","volume":"102","author":"Jala","year":"2025","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Venugopalan, V.K., Gopakumar, L.R., Kumaran, A.K., Chatterjee, N.S., Soman, V., Peeralil, S., Mathew, S., McClements, D.J., and Nagarajarao, R.C. (2021). Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems. Foods, 10.","DOI":"10.3390\/foods10071566"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"158","DOI":"10.1016\/j.foodchem.2016.09.126","article-title":"Structural and Oxidative Stabilization of Spray Dried Fish Oil Microencapsulates with Gum Arabic and Sage Polyphenols: Characterization and Release Kinetics","volume":"219","author":"Binsi","year":"2017","journal-title":"Food Chem."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"935","DOI":"10.1016\/j.ijbiomac.2018.03.175","article-title":"Microencapsulation of Docosahexaenoic Acid (DHA) with Four Wall Materials Including Pea Protein-Modified Starch Complex","volume":"114","author":"Yildiz","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"38","DOI":"10.1016\/j.tifs.2022.07.002","article-title":"Design of Protein-Polysaccharide Multi-Scale Composite Interfaces to Modify Lipid Digestion","volume":"127","author":"Sun","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"129965","DOI":"10.1016\/j.foodchem.2021.129965","article-title":"Spray Drying Encapsulation of Bioactive Compounds within Protein-Based Carriers; Different Options and Applications","volume":"359","author":"Akbarbaglu","year":"2021","journal-title":"Food Chem."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"136894","DOI":"10.1016\/j.foodchem.2023.136894","article-title":"Oxidative Stability and Oxygen Permeability of Oil-Loaded Capsules Produced by Spray-Drying or Electrospraying Measured by Electron Spin Resonance","volume":"430","author":"Andersen","year":"2024","journal-title":"Food Chem."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"110343","DOI":"10.1016\/j.foodhyd.2024.110343","article-title":"Stability and Lipid Oxidation of Oil-in-Water Emulsion Stabilized by Maillard Conjugates of Soybean Phosphatidylethanolamine with Different Polysaccharides","volume":"156","author":"Wang","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"111859","DOI":"10.1016\/j.foodhyd.2025.111859","article-title":"Microencapsulation of Salmon Oil Using Fish Gelatin\/Gum Acacia Complexes as Wall Materials for Spray Drying: Effect of Gelatin Source and Processing on Interfacial Tension and Oxidative Stability","volume":"171","author":"Glomm","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"119040","DOI":"10.1016\/j.lwt.2026.119040","article-title":"Co-Encapsulation of Fish Oil and Curcumin Using Complex Coacervation Followed by Freeze-Drying","volume":"240","author":"Chu","year":"2026","journal-title":"LWT"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"118962","DOI":"10.1016\/j.lwt.2025.118962","article-title":"Simultaneous Complex Coacervation and Complex Gelation for the Encapsulation of Fish Oil","volume":"239","author":"Kan","year":"2026","journal-title":"LWT"},{"key":"ref_64","doi-asserted-by":"crossref","unstructured":"Wang, Y., Asad, M., Wang, D., Gao, X., Zheng, G., Zhong, J., Xie, J., and Wang, Z. (2025). Soy Protein Isolate Improved the Properties of Fish Oil-Loaded Chitosan-Sodium Tripolyphosphate Capsules. Foods, 14.","DOI":"10.3390\/foods14010086"},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"117305","DOI":"10.1016\/j.lwt.2024.117305","article-title":"Sensory Profiles and Oxidative Stability of Linseed Oil Microencapsulated with Pea, Soy, and Whey Proteins in High-Fat Food Models","volume":"216","author":"Hakanen","year":"2025","journal-title":"LWT"},{"key":"ref_66","doi-asserted-by":"crossref","unstructured":"Zhang, Y., Xie, Z., Zhang, S., Li, J., and Luo, T. (2024). Preparation of Low-Fishy Microencapsulated DHA-Rich Algal Oil Powder Using Infant Rice Powder. Foods, 13.","DOI":"10.3390\/foods13233827"},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1038\/s41538-024-00251-4","article-title":"Effects of Gelatin Type and Concentration on the Preparation and Properties of Freeze-Dried Fish Oil Powders","volume":"8","author":"Yang","year":"2024","journal-title":"npj Sci. Food"},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"Damerau, A., Mustonen, S.A., Ogrodowska, D., Varjotie, L., Brandt, W., Laaksonen, O., Ta\u0144ska, M., and Linderborg, K.M. (2022). Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins\u2014Effect on Sensory Perception, Volatiles and Storage Stability. Molecules, 27.","DOI":"10.3390\/molecules27113553"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"133257","DOI":"10.1016\/j.foodchem.2022.133257","article-title":"Influence of Emulsifier Type and Encapsulating Agent on the in Vitro Digestion of Fish Oil-Loaded Microcapsules Produced by Spray-Drying","volume":"392","author":"Guadix","year":"2022","journal-title":"Food Chem."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"101275","DOI":"10.1016\/j.plipres.2024.101275","article-title":"Lipid Oxidation in Emulsions: New Insights from the Past Two Decades","volume":"94","author":"Hennebelle","year":"2024","journal-title":"Prog. Lipid Res."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"4458","DOI":"10.1021\/acs.jafc.8b00590","article-title":"Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers","volume":"66","author":"Zhu","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"128273","DOI":"10.1016\/j.foodchem.2020.128273","article-title":"Lipid Oxidation in Oil-in-Water Emulsions: Iron Complexation by Buffer Ions and Transfer on the Interface as a Possible Mechanism","volume":"342","author":"Daoud","year":"2021","journal-title":"Food Chem."},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Cengiz, A., Schro\u00ebn, K., and Berton-Carabin, C. (2019). Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads. Foods, 8.","DOI":"10.3390\/foods8090361"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"820","DOI":"10.1016\/j.foodhyd.2015.08.023","article-title":"Competitive Adsorption and Displacement of Anionic Polysaccharides (Fucoidan and Gum Arabic) on the Surface of Protein-Coated Lipid Droplets","volume":"52","author":"Chang","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"2636","DOI":"10.1080\/10408398.2015.1067594","article-title":"Emulsifying Properties of Soy Proteins: A Critical Review with Emphasis on the Role of Conformational Flexibility","volume":"57","author":"Tang","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"110879","DOI":"10.1016\/j.foodhyd.2024.110879","article-title":"Regulation of whey protein microparticle adsorption and interfacial film formation by polysaccharides for enhanced Pickering emulsion stability","volume":"162","author":"Zhang","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"367","DOI":"10.1016\/j.jfoodeng.2011.02.047","article-title":"The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying","volume":"105","author":"Anwar","year":"2011","journal-title":"J. Food Eng."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"110283","DOI":"10.1016\/j.foodres.2021.110283","article-title":"Impact of vacuum spray drying on encapsulation of fish oil: Oxidative stability and encapsulation efficiency","volume":"143","author":"Ramos","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"103074","DOI":"10.1016\/j.fbio.2023.103074","article-title":"Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil","volume":"56","author":"Guadix","year":"2023","journal-title":"Food Biosci."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"109947","DOI":"10.1016\/j.jfoodeng.2020.109947","article-title":"The Development and Application of Sticky-Point Models to Spray Drying Processes for the Manufacturing of Nutritional Powder Products and Infant Formulas","volume":"279","year":"2020","journal-title":"J. Food Eng."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"e449","DOI":"10.1002\/agt2.449","article-title":"New Insights into Protein-Polysaccharide Complex Coacervation: Dynamics, Molecular Parameters, and Applications","volume":"5","author":"Zheng","year":"2024","journal-title":"Aggregate"},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"110881","DOI":"10.1016\/j.lwt.2021.110881","article-title":"Effects of Flexibility and Surface Hydrophobicity on Emulsifying Properties: Ultrasound-Treated Soybean Protein Isolate","volume":"142","author":"Yan","year":"2021","journal-title":"LWT"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"135956","DOI":"10.1016\/j.foodchem.2023.135956","article-title":"Storage Stability and Interfacial Rheology Analysis of High-Internal-Phase Emulsions Stabilized by Soy Hull Polysaccharide","volume":"418","author":"Yang","year":"2023","journal-title":"Food Chem."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"129948","DOI":"10.1016\/j.ijbiomac.2024.129948","article-title":"Characterization, Interfacial Rheology, and Storage Stability of Pickering Emulsions Stabilized by Complex of Whey Protein Isolate Fiber and Zein Derived from Micro-Endosperm Maize","volume":"261","author":"Lin","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"104556","DOI":"10.1016\/j.idairyj.2019.104556","article-title":"Interfacial and (Emulsion) Gel Rheology of Hydrophobised Whey Proteins","volume":"100","author":"Madadlou","year":"2020","journal-title":"Int. Dairy J."},{"key":"ref_86","doi-asserted-by":"crossref","unstructured":"Yu, Z., Zhou, L., Chen, Z., Chen, L., Hong, K., He, D., and Lei, F. (2024). Fabrication and Characterization of Docosahexaenoic Acid Algal Oil Pickering Emulsions Stabilized Using the Whey Protein Isolate-High-Methoxyl Pectin Complex. Foods, 13.","DOI":"10.3390\/foods13132159"},{"key":"ref_87","doi-asserted-by":"crossref","unstructured":"Gao, Z., Ji, Z., Wang, L., Deng, Q., Quek, S.Y., Liu, L., and Dong, X. (2023). Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface. Foods, 12.","DOI":"10.3390\/foods12061287"},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"114399","DOI":"10.1016\/j.foodres.2024.114399","article-title":"Rice Proteins\u2014Gum Arabic Coacervates: Effect of pH and Polysaccharide Concentration in Oil-in-Water Emulsion Stability","volume":"188","author":"Dichano","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_89","doi-asserted-by":"crossref","unstructured":"Wang, Y., and Vardhanabhuti, B. (2024). The Influence of pH on the Emulsification Properties of Heated Whey Protein-Pectin Complexes. Foods, 13.","DOI":"10.3390\/foods13142295"},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"080401","DOI":"10.1063\/5.0085965","article-title":"The Asakura-Oosawa Theory: Entropic Forces in Physics, Biology, and Soft Matter","volume":"156","author":"Miyazaki","year":"2022","journal-title":"J. Chem. Phys."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.jfoodeng.2017.03.021","article-title":"Impact of Polysaccharide Molecular Characteristics on Viscosity Enhancement and Depletion Flocculation","volume":"207","author":"Bai","year":"2017","journal-title":"J. Food Eng."},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"117491","DOI":"10.1016\/j.carbpol.2020.117491","article-title":"Depletion and Bridging Flocculation of Oil Droplets in the Presence of \u03b2-Glucan, Arabinoxylan and Pectin Polymers: Effects on Lipolysis","volume":"255","author":"Zhai","year":"2021","journal-title":"Carbohydr. Polym."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"43430","DOI":"10.1021\/acsami.4c11035","article-title":"Depletion Flocculation of High Internal Phase Pickering Emulsion Inks: A Colloidal Engineering Approach to Develop 3D Printed Porous Scaffolds with Tunable Bioactive Delivery","volume":"16","author":"Shahbazi","year":"2024","journal-title":"ACS Appl. Mater. Interfaces"},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"108705","DOI":"10.1016\/j.foodres.2019.108705","article-title":"Oxidation Rate of the Non-Encapsulated- and Encapsulated Oil and Their Contribution to the Overall Oxidation of Microencapsulated Fish Oil Particles","volume":"127","author":"Linke","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"128227","DOI":"10.1016\/j.foodchem.2020.128227","article-title":"ESR Spin Trapping for in Situ Detection of Radicals Involved in the Early Stages of Lipid Oxidation of Dried Microencapsulated Oils","volume":"341","author":"Velasco","year":"2021","journal-title":"Food Chem."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"1864","DOI":"10.1111\/1541-4337.13134","article-title":"Oxidation and Oxidative Stability in Emulsions","volume":"22","author":"Ghelichi","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"132700","DOI":"10.1016\/j.foodchem.2022.132700","article-title":"Impact of Different Ionic Strengths on Protein-Lipid Co-Oxidation in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions","volume":"385","author":"Chen","year":"2022","journal-title":"Food Chem."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"127916","DOI":"10.1016\/j.colsurfa.2021.127916","article-title":"Comparative Study of Protein-Lipid Co-Oxidation in Whey Protein Isolate-Stabilised Oil-in-Water Emulsions Prepared by Different Homogenisation Methods","volume":"633","author":"Chen","year":"2022","journal-title":"Colloids Surf. A Physicochem. Eng. Asp."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"426","DOI":"10.1002\/fft2.94","article-title":"Microencapsulation: An Overview on Concepts, Methods, Properties and Applications in Foods","volume":"2","author":"Choudhury","year":"2021","journal-title":"Food Front."},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/j.powtec.2020.01.077","article-title":"Impact of the Powder Particle Size on the Oxidative Stability of Microencapsulated Oil","volume":"364","author":"Linke","year":"2020","journal-title":"Powder Technol."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1007\/s11483-020-09641-z","article-title":"Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions","volume":"15","author":"Pei","year":"2020","journal-title":"Food Biophys."},{"key":"ref_102","doi-asserted-by":"crossref","unstructured":"Yay, C., Yesiltas, B., and Jacobsen, C. (2025). Effect of Combining Surfactants with Potato Protein Hydrolysates on Their Emulsifying and Antioxidant Properties in Fish-Oil-in-Water Emulsions. Foods, 14.","DOI":"10.3390\/foods14111974"},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"110486","DOI":"10.1016\/j.jfoodeng.2021.110486","article-title":"Simulation of the Oxidation of Microencapsulated Oil Based on Oxygen Distribution\u2014Model Setup and Validation","volume":"298","author":"Linke","year":"2021","journal-title":"J. Food Eng."},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"128153","DOI":"10.1016\/j.foodchem.2020.128153","article-title":"Impact of the Oil Load on the Oxidation of Microencapsulated Oil Powders","volume":"341","author":"Linke","year":"2021","journal-title":"Food Chem."},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"1722","DOI":"10.1021\/jf052313p","article-title":"Heterogeneous Aspects of Lipid Oxidation in Dried Microencapsulated Oils","volume":"54","author":"Velasco","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"110510","DOI":"10.1016\/j.lwt.2020.110510","article-title":"Influence of Rice Protein Hydrolysate on Lipid Oxidation Stability and Physico-Chemical Properties of Linseed Oil Microparticles Obtained through Spray-Drying","volume":"139","author":"Gomes","year":"2021","journal-title":"LWT"},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.ifset.2016.11.011","article-title":"Microencapsulation of Walnut Oil by Spray Drying: Effects of Wall Material and Drying Conditions on Physicochemical Properties of Microcapsules","volume":"39","author":"Shamaei","year":"2017","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"1210","DOI":"10.1007\/s11694-017-9498-1","article-title":"Storage Characteristics of Microencapsulated Extra Virgin Olive Oil Powder: Physical and Chemical Properties","volume":"11","year":"2017","journal-title":"J. Food Meas. Charact."},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"2774","DOI":"10.1002\/jsfa.10309","article-title":"Improving Oxidative Stability and Release Behavior of Docosahexaenoic Acid Algae Oil by Microencapsulation","volume":"100","author":"Fu","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"128782","DOI":"10.1016\/j.foodchem.2020.128782","article-title":"Enhancing the Oxidative Stability of Algal Oil Powders Stabilized by Egg Yolk Granules\/Lecithin Composites","volume":"345","author":"Li","year":"2021","journal-title":"Food Chem."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"2100181","DOI":"10.1002\/ejlt.202100181","article-title":"Spray-Drying, Oil Blending, and the Addition of Antioxidants Enhance the Storage Stability at Room Temperature of Omega-3-Rich Microcapsules Based on Chia Oil","volume":"124","author":"Bodoira","year":"2022","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"135465","DOI":"10.1016\/j.foodchem.2023.135465","article-title":"Co-Encapsulation of Fish Oil with Essential Oils and Lutein\/Curcumin to Increase the Oxidative Stability of Fish Oil Powder","volume":"410","author":"Xiao","year":"2023","journal-title":"Food Chem."},{"key":"ref_113","doi-asserted-by":"crossref","unstructured":"Prieto, C., and Lagaron, J.M. (2020). Nanodroplets of Docosahexaenoic Acid-Enriched Algae Oil Encapsulated within Microparticles of Hydrocolloids by Emulsion Electrospraying Assisted by Pressurized Gas. Nanomaterials, 10.","DOI":"10.3390\/nano10020270"},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"8482","DOI":"10.1007\/s11947-025-03931-5","article-title":"Effect of Temperature and Water Activity on the Quality Kinetics of Packaged Fish Powder During Storage","volume":"18","author":"Giannakourou","year":"2025","journal-title":"Food Bioprocess Technol."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"1900381","DOI":"10.1002\/ejlt.201900381","article-title":"Contribution of the Internal and External Oxygen to the Oxidation of Microencapsulated Fish Oil","volume":"122","author":"Linke","year":"2020","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"1944","DOI":"10.1111\/jfpp.12433","article-title":"Oxidative Stability of Microencapsulated Fish Oil during Refrigerated Storage: Oxidative Stability of Microencapsulated Fish Oil","volume":"39","author":"Annamalai","year":"2015","journal-title":"J. Food Process. Preserv."},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.idairyj.2018.07.013","article-title":"Stability of omega-3 enriched milk powder in different commercial packages stored under accelerated conditions of temperature and relative humidity","volume":"88","author":"Novaes","year":"2019","journal-title":"Int. Dairy J."},{"key":"ref_118","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1007\/s41783-022-00143-6","article-title":"Influence of different packaging materials on the stability of omega-3-enriched milk powder during storage","volume":"6","author":"Dantas","year":"2022","journal-title":"J. Packag. Technol. Res."},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"701","DOI":"10.1007\/s11746-016-2807-8","article-title":"Microencapsulated Fish Oil Powder Formulation with Improved Resistance to Oil Leakage During Powder Compression","volume":"93","author":"Sanguansri","year":"2016","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_120","doi-asserted-by":"crossref","first-page":"467","DOI":"10.1016\/j.ifset.2018.04.021","article-title":"The Ability of Oxygen Scavenging Packaging to Inhibit Vitamin Degradation and Lipid Oxidation in Fish Oil-in-Water Emulsions","volume":"47","author":"Johnson","year":"2018","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_121","doi-asserted-by":"crossref","unstructured":"Kurek, M., \u0160\u010detar, M., Nuskol, M., Jan\u010di, T., Tanksoi\u0107, M., Klepac, D., \u010caki\u0107 Semen\u010di\u0107, M., and Gali\u0107, K. (2024). Assessment of chitosan\/gelatin blend enriched with natural antioxidants for antioxidant packaging of fish oil. Antioxidants, 13.","DOI":"10.3390\/antiox13060707"},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1080\/02652048.2019.1646335","article-title":"Microencapsulation of Fish Oil by Casein-Pectin Complexes and Gum Arabic Microparticles: Oxidative Stabilisation","volume":"36","author":"Vaucher","year":"2019","journal-title":"J. Microencapsul."},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1016\/j.foodchem.2019.02.096","article-title":"Oxygen Permeability and Oxidative Stability of Fish Oil-Loaded Electrosprayed Capsules Measured by Electron Spin Resonance: Effect of Dextran and Glucose Syrup as Main Encapsulating Materials","volume":"287","author":"Boerekamp","year":"2019","journal-title":"Food Chem."},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1080\/07373937.2018.1553181","article-title":"Influence of Spray-Drying Conditions on Microencapsulation of Fish Oil and Chia Oil","volume":"38","author":"Lavanya","year":"2020","journal-title":"Dry. Technol."},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"891","DOI":"10.1016\/j.foodhyd.2018.09.024","article-title":"Encapsulation of Fish Oil in Soybean Protein Particles by Emulsification and Spray Drying","volume":"87","author":"Salgado","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_126","unstructured":"(2017). Standard for Fish Oil (Standard No. CXS 329-2017). Available online: https:\/\/www.fao.org\/fao-who-codexalimentarius\/sh-proxy\/es\/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B329-2017%252FCXS_329e.pdf."},{"key":"ref_127","unstructured":"(1999). Standard for Named Vegetable Oils (Standard No. CXS 210-1999). Available online: https:\/\/www.fao.org\/fao-who-codexalimentarius\/sh-proxy\/fr\/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf."},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"108748","DOI":"10.1016\/j.foodhyd.2023.108748","article-title":"Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts","volume":"141","author":"Ding","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"117274","DOI":"10.1016\/j.foodres.2025.117274","article-title":"Combining polysaccharide on oxidation stability and digestibility of deamidated wheat gliadin fish oil-in-water emulsions","volume":"221","author":"Feng","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"112112","DOI":"10.1016\/j.foodres.2022.112112","article-title":"Encapsulation of DHA oil with heat-denatured whey protein in Pickering emulsion improves its bioaccessibility","volume":"162","author":"Wang","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"110966","DOI":"10.1016\/j.foodhyd.2024.110966","article-title":"Unlocking the release, digestion and absorption kinetics of DHA from different fish oil delivery systems: An in vitro and ex vivo study","volume":"162","author":"Jiang","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_132","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.foodhyd.2016.12.017","article-title":"Digestion behaviour of chia seed oil encapsulated in chia seed protein-gum complex coacervates","volume":"66","author":"Timilsena","year":"2017","journal-title":"Food Hydrocoll."},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.foodhyd.2015.06.007","article-title":"Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions","volume":"52","author":"Bellesi","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"127686","DOI":"10.1016\/j.foodchem.2020.127686","article-title":"Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides","volume":"336","author":"Ding","year":"2021","journal-title":"Food Chem."},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"436","DOI":"10.1016\/j.foodhyd.2017.10.020","article-title":"Composite whey protein\u2013cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion","volume":"77","author":"Sarkar","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"132964","DOI":"10.1016\/j.ijbiomac.2024.132964","article-title":"Enhancing rheology and reducing lipid digestion of oil-in-water emulsions using controlled aggregation and heteroaggregation of soybean protein isolate-peach gum microspheres","volume":"273","author":"Chen","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"115749","DOI":"10.1016\/j.foodres.2025.115749","article-title":"Digestive fate of emulsions stabilized by pea and lupin protein concentrates and isolates","volume":"202","author":"Keuleyan","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/j.fbp.2026.03.011","article-title":"Bioaccessibility of EPA and DHA in microencapsulated algae oil as affected by wall material and homogenisation techniques","volume":"157","author":"Folgado","year":"2026","journal-title":"Food Bioprod. Process."},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"491","DOI":"10.1016\/j.jff.2018.06.015","article-title":"Enhancing the lipase-mediated bioaccessibility of omega-3 fatty acids by microencapsulation of fish oil droplets within porous silica particles","volume":"47","author":"Joyce","year":"2018","journal-title":"J. Funct. Foods"},{"key":"ref_140","doi-asserted-by":"crossref","first-page":"1737","DOI":"10.1002\/jsfa.13950","article-title":"Fabrication, characterization and simulated gastrointestinal digestion of sea buckthorn pulp oil microcapsule: Effect of wall material and interfacial bilayer stabilization","volume":"105","author":"Bai","year":"2025","journal-title":"J. Sci. Food Agric."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/19\/3408\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T04:13:14Z","timestamp":1790655194000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/19\/3408"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,24]]},"references-count":140,"journal-issue":{"issue":"19","published-online":{"date-parts":[[2026,10]]}},"alternative-id":["molecules31193408"],"URL":"https:\/\/doi.org\/10.3390\/molecules31193408","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,24]]}}}