<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-100X</journal-id>
<journal-title><![CDATA[Revista ION]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. ion]]></abbrev-journal-title>
<issn>0120-100X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Industrial de Santander]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-100X2020000100007</article-id>
<article-id pub-id-type="doi">10.18273/revion.v33n1-2020001</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Microencapsulamiento de aceites con alto contenido de ácidos grasos mediante el método de secado por atomización]]></article-title>
<article-title xml:lang="en"><![CDATA[Microencapsulation of oils with high content of fatty acids using the spray-drying method]]></article-title>
<article-title xml:lang="pt"><![CDATA[Microencapsulação de óleos com elevado teor de ácidos gordos pelométodo de secagem por pulverização]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Amaya-Cano]]></surname>
<given-names><![CDATA[Juan Sebastian]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salcedo-Galán]]></surname>
<given-names><![CDATA[Felipe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de los Andes Departamento de Ingeniería Química ]]></institution>
<addr-line><![CDATA[Bogotá D. C. ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>33</volume>
<numero>1</numero>
<fpage>7</fpage>
<lpage>16</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-100X2020000100007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-100X2020000100007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-100X2020000100007&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En la actualidad, el desarrollo de nuevos productos alimenticios que posean la incorporación de principios activos se ha convertido en un factor de vital importancia para que las industrias alimenticias puedan competir en el mercado, brindando solución a las necesidades actuales y futuras de sus clientes. La microencapsulación se presenta como una novedosa alternativa para generar productos con valor agregado, ya que permite evitar la degradación de compuestos activos, así como también desagradables cambios en el sabor, especialmente en el caso de los aceites esenciales. Se estudió la microencapsulación de aceite de oliva y aceite de almendra desde la formulación de una emulsión para generar las microcápsulas que posteriormente se obtuvieron por el método de secado por atomización en el Minispray Dryer B-290. Se analizaron la morfología, el porcentaje de aceite encapsulado y las tasas de liberación dentro del cuerpo humano. Los resultados obtenidos permitieron determinar que es posible encapsular aceites esenciales por el método de secado por atomización. Esto permite prevenir la degradación de los ácidos grasos en el almacenamiento de aceites y la digestión gástrica, además de entregarlos directamente en el intestino delgado. Por otro lado, un aceite con mayor porcentaje de ácidos grasos incrementa la tendencia de aglomeración de las microcápsulas. Finalmente, se comprobó que las microcápsulas con maltodextrina como material de pared pueden retener mayor cantidad de aceite de almendra, en comparación con el aceite de oliva.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Currently, development of new food products that incorporate active ingredients has become a crucial factor for food industries to successfully compete in the market, providing solutions to existing and future needs of their customers. Microencapsulation is presented as a novel alternative to generate products with added value, since it allows avoiding degradation of active compounds, as well as unpleasant changes in taste, especially in case of essential oils. Microencapsulation of olive oil and almond oil was studied from an emulsion formulation to produce microcapsules that were subsequently obtained by spray drying method in a Minispray Dryer B-290. Morphology, percentage of encapsulated oil and release rates within the human body were analyzed. The results obtained made it possible to determine that it is possible to encapsulate essential oils by the spray-drying method. This allows to prevent degradation of fatty acids in oil storage and gastric digestion, as well as to deliver them straight to small intestine. Furthermore, an oil with a higher percentage of fatty acids increases agglomeration tendency of microcapsules. Lastly, it was found that microcapsules with maltodextrin as wall material can retain a greater amount of almond oil than olive oil.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo Actualmente, o desenvolvimento de novos produtos alimentares que incorporam ingredientes activos tornou-se um factor crucial para as indústrias alimentares competirem com sucesso no mercado, fornecendo soluções para as necessidades actuais e futuras dos seus clientes. O microencapsulamento é apresentado como uma nova alternativa para gerar produtos com valor acrescentado, uma vez que permite evitar a degradação dos compostos activos, bem como alterações desagradáveis no sabor, em particular no caso dos óleos essenciais. O microencapsulamento de Azeite de oliva e óleo de amêndoa foi estudado a partir de uma formulação de emulsão para produzir microcápsulas que foram posteriormente obtidas por método de secagem por pulverização num secador Minispray B-290. Foram analisadas a morfologia, percentagem de óleo encapsulado e taxas de libertação no corpo humano. Os resultados obtidos permitiram determinar que é possível encapsular óleos essenciais através do método de secagem por pulverização. Isto permite prevenir a degradação dos ácidos gordos no armazenamento do óleo e na digestão gástrica, bem como a sua entrega directa ao intestino delgado. Além disso, um óleo com uma maior percentagem de ácidos gordos aumenta a tendência para a aglomeração das microcápsulas. Por último, verificou-se que as microcápsulas com maltodextrina como material de parede podem reter uma maior quantidade de óleo de amêndoa do que o Azeite de oliva.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Microencápsulamiento]]></kwd>
<kwd lng="es"><![CDATA[Secado por Atomización]]></kwd>
<kwd lng="es"><![CDATA[Aceite de Oliva]]></kwd>
<kwd lng="es"><![CDATA[Aceite de Almendra]]></kwd>
<kwd lng="es"><![CDATA[Tasas de Liberación]]></kwd>
<kwd lng="es"><![CDATA[Maltodextrina]]></kwd>
<kwd lng="en"><![CDATA[Microencapsulation]]></kwd>
<kwd lng="en"><![CDATA[Spray Drying]]></kwd>
<kwd lng="en"><![CDATA[Olive Oil]]></kwd>
<kwd lng="en"><![CDATA[Almond Oil]]></kwd>
<kwd lng="en"><![CDATA[Release Rates]]></kwd>
<kwd lng="en"><![CDATA[Maltodextrin.]]></kwd>
<kwd lng="pt"><![CDATA[Microencápsulação]]></kwd>
<kwd lng="pt"><![CDATA[Secagem por Pulverização]]></kwd>
<kwd lng="pt"><![CDATA[Azeite de oliva]]></kwd>
<kwd lng="pt"><![CDATA[Óleo de Amêndoa]]></kwd>
<kwd lng="pt"><![CDATA[Taxas de Libertação]]></kwd>
<kwd lng="pt"><![CDATA[Maltodextrina.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Grujic]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Grujic]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food product development as opportunity for success or survival in the market]]></article-title>
<source><![CDATA[CEFood Congress]]></source>
<year>2012</year>
<volume>6</volume>
<page-range>1202-6</page-range></nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lin]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<source><![CDATA[Innovation in Low-Tech Industries An Example of the Food Industry in China]]></source>
<year>2017</year>
<publisher-loc><![CDATA[Switzerland ]]></publisher-loc>
<publisher-name><![CDATA[Lund University]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[McClements]]></surname>
<given-names><![CDATA[DJ]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Emulsions: Principles,Practices, and Techniques. 3 ed]]></source>
<year>2015</year>
<publisher-loc><![CDATA[Estados Unidos ]]></publisher-loc>
<publisher-name><![CDATA[CRC Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vieira]]></surname>
<given-names><![CDATA[SA]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Decker]]></surname>
<given-names><![CDATA[EA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Biological Implications of Lipid Oxidation Products J. Am. Oil Chem]]></article-title>
<source><![CDATA[Soc]]></source>
<year>2017</year>
<volume>94</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>339-51</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zárate]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[el Jaber-Vazdekis]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Tejera]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[JA]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Significance of long chain polyunsaturated fatty acids in human health Clin Transl]]></article-title>
<source><![CDATA[Med]]></source>
<year>2017</year>
<volume>6</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>25</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Perez]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Gaonkar]]></surname>
<given-names><![CDATA[AG.]]></given-names>
</name>
</person-group>
<source><![CDATA[Commercial Applications of Microencápsulation and Controlled Delivery in Food and Beverage Products]]></source>
<year>2014</year>
<page-range>543-9</page-range><publisher-name><![CDATA[Elsevier Inc.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jafari]]></surname>
<given-names><![CDATA[SM.]]></given-names>
</name>
</person-group>
<source><![CDATA[An overview of nanoencápsulation techniques and their classification]]></source>
<year>2017</year>
<page-range>1-34</page-range><publisher-name><![CDATA[Elsevier Inc]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ozkan]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Franco]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[De Marco]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Xiao]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Capanoglu]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A review of microencápsulation methods for food antioxidants: Principles,advantages, drawbacks and applications]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2019</year>
<volume>272</volume>
<page-range>494-506</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rowe]]></surname>
<given-names><![CDATA[DJ]]></given-names>
</name>
<name>
<surname><![CDATA[David]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<source><![CDATA[Chemistry and Technology of Flavors and Fragrances]]></source>
<year>2005</year>
<publisher-loc><![CDATA[United Kingdom ]]></publisher-loc>
<publisher-name><![CDATA[Blackwell Publishing Ltd]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gregory]]></surname>
<given-names><![CDATA[EN]]></given-names>
</name>
</person-group>
<source><![CDATA[Selection of Materials for Hardfacing]]></source>
<year>1980</year>
<publisher-loc><![CDATA[United Kingdom ]]></publisher-loc>
<publisher-name><![CDATA[Welding Institute]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dokic-Baucal]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Dokic]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Jakovljevic]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of different maltodextrins on properties of O/W emulsions]]></article-title>
<source><![CDATA[Food Hydrocoll]]></source>
<year>2004</year>
<volume>18</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>233-9</page-range></nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dokic]]></surname>
<given-names><![CDATA[PP]]></given-names>
</name>
<name>
<surname><![CDATA[Dokic-Baucal]]></surname>
<given-names><![CDATA[LP]]></given-names>
</name>
<name>
<surname><![CDATA[Sovilj]]></surname>
<given-names><![CDATA[JV]]></given-names>
</name>
<name>
<surname><![CDATA[Katona]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of maltodextrin dextrose equivalent value on rheological and dispersion properties of sunflower oil in water emulsions Acta Period]]></article-title>
<source><![CDATA[Technol]]></source>
<year>2004</year>
<numero>35</numero>
<issue>35</issue>
<page-range>17-24</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[García-Inza]]></surname>
<given-names><![CDATA[GP]]></given-names>
</name>
<name>
<surname><![CDATA[Castro]]></surname>
<given-names><![CDATA[DN]]></given-names>
</name>
<name>
<surname><![CDATA[Hall]]></surname>
<given-names><![CDATA[AJ]]></given-names>
</name>
<name>
<surname><![CDATA[Rousseaux]]></surname>
<given-names><![CDATA[MC]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Responses to temperature of fruit dry weight, oil concentration, and oil fatty acid composition in olive (Olea europaea L var.'Arauco'). Eur]]></article-title>
<source><![CDATA[J. Agron]]></source>
<year>2014</year>
<volume>54</volume>
<page-range>107-15</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rosani]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<source><![CDATA[Desenvolvimiento e estudo da estabilidade de nanoemulsoes do tipo oleo em gua com oleos vegetais]]></source>
<year>2011</year>
<publisher-loc><![CDATA[Brasil ]]></publisher-loc>
<publisher-name><![CDATA[UFSCar]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fritsche]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Koller]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
</person-group>
<source><![CDATA[Büchi Mini Spray Dryer B-290-User Manual]]></source>
<year>2009</year>
<publisher-loc><![CDATA[Switzerland ]]></publisher-loc>
<publisher-name><![CDATA[Büchi Labortechnik AG]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Eratte]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Dowling]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Barrow]]></surname>
<given-names><![CDATA[CJ]]></given-names>
</name>
<name>
<surname><![CDATA[Adhikari]]></surname>
<given-names><![CDATA[BP]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[In-vitro digestion of probiotic bacteria and omega-3 oil co-microencápsulated in whey protein isolate-gum Arabic complex coacervates]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2017</year>
<volume>227</volume>
<page-range>129-36</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Muñoz]]></surname>
<given-names><![CDATA[LZ]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Int]]></article-title>
<collab>Narvárez CG pH Salival.Capacidad Buffer.Proteínas Totales y Flujo Salival en Pacientes Hipertensos Controlados Usuarios de Diuréticos</collab>
<source><![CDATA[J. Odontostomat]]></source>
<year>2012</year>
<volume>6</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>11-7</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Maurer]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
<name>
<surname><![CDATA[Schellekens]]></surname>
<given-names><![CDATA[RCA]]></given-names>
</name>
<name>
<surname><![CDATA[Rieke]]></surname>
<given-names><![CDATA[HMV]]></given-names>
</name>
<name>
<surname><![CDATA[Wanke]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Zee]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Woerdenbag]]></surname>
<given-names><![CDATA[HJ]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Gastrointestinal pH and Transit Time Profiling in Healthy Volunteers Using the IntelliCap System Confirms Ileo-Colonic Release of ColoPulse Tablets]]></article-title>
<source><![CDATA[PLoS ONE]]></source>
<year>2015</year>
<volume>10</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>1-17</page-range></nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Romero-Segura]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Sanz]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Perez]]></surname>
<given-names><![CDATA[AG]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Purification and Characterization of an Olive Fruit ß-Glucosidase Involved in the Biosynthesis of Virgin Olive Oil Phenolics]]></article-title>
<source><![CDATA[J Agric Food Chem. 9 de septiembre de]]></source>
<year>2009</year>
<volume>57</volume>
<numero>17</numero>
<issue>17</issue>
<page-range>7983-8</page-range></nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Malhotra]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Dey]]></surname>
<given-names><![CDATA[PM]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Purification and Physical Properties of Sweet-Almond]]></article-title>
<source><![CDATA[Biochem J]]></source>
<year>1967</year>
<volume>103</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>508-13</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Marques]]></surname>
<given-names><![CDATA[GR]]></given-names>
</name>
<name>
<surname><![CDATA[Birchal]]></surname>
<given-names><![CDATA[VS]]></given-names>
</name>
<name>
<surname><![CDATA[Borges]]></surname>
<given-names><![CDATA[SV]]></given-names>
</name>
<name>
<surname><![CDATA[Botrel]]></surname>
<given-names><![CDATA[DA]]></given-names>
</name>
<name>
<surname><![CDATA[Campelo Felix]]></surname>
<given-names><![CDATA[PH]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physicochemical and thermal stability of microcapsules of cinnamon essential oil by spray drying]]></article-title>
<source><![CDATA[J Food Process Pres]]></source>
<year>2016</year>
<volume>41</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>1-9</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sobel]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Khare]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Vasisht]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Gaonkar]]></surname>
<given-names><![CDATA[AG]]></given-names>
</name>
</person-group>
<source><![CDATA[Microencápsulation in the Food Industry]]></source>
<year>2014</year>
<publisher-loc><![CDATA[Netherlands ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier Inc]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[C-Y]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[Y-H]]></given-names>
</name>
<name>
<surname><![CDATA[Chang]]></surname>
<given-names><![CDATA[S-H]]></given-names>
</name>
<name>
<surname><![CDATA[Tsai]]></surname>
<given-names><![CDATA[Y-F]]></given-names>
</name>
<name>
<surname><![CDATA[Fang]]></surname>
<given-names><![CDATA[J-Y]]></given-names>
</name>
<name>
<surname><![CDATA[Hwang]]></surname>
<given-names><![CDATA[T-L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Oleic acid-loaded nanostructured lipid carrier inhibits neutrophil activities in the presence of albumin and alleviates skin inflammation]]></article-title>
<source><![CDATA[Int J Nanomedicine]]></source>
<year>2019</year>
<volume>14</volume>
<page-range>6539-53</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yamashoji]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Yoshida]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Kajimoto]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Photooxidation of Linoleic Acid by Ultraviolet Light and Effect of Superoxide Anion Quencher]]></article-title>
<source><![CDATA[Agric Biol Chem]]></source>
<year>1979</year>
<volume>43</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1249-54</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
