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Journal of Agricultural and Food Chemistry|August 17, 2011
Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GGDanyang Ying, Luz Sanguansri, Rangika Weerakkody, et al.
Food & Function|October 15, 2013
Encapsulation of mixtures of tuna oil, tributyrin and resveratrol in a spray dried powder formulationLuz Sanguansri, Li Day, Zhiping Shen, et al.
Food & Function|February 1, 2019
Extrusion of apple pomace increases antioxidant activity upon in vitro digestionGuo Liu, Danyang Ying, Baoyan Guo, et al.
The British Journal of Nutrition|February 26, 2015
Bioequivalence of n-3 fatty acids from microencapsulated fish oil formulations in human subjectsLuz Sanguansri, Mary Ann Augustin, Trevor J Lockett, et al.
International Journal of Food Sciences and Nutrition|September 20, 2016
Microencapsulated krill and tuna oil blend raises plasma long-chain n-3 polyunsaturated fatty acid levels compared to tuna oil with similar increases in ileal contractility in ratsGlen S Patten, Luz Sanguansri, Mary Ann Augustin, et al.
Free Radical Biology & Medicine|March 25, 2015
Chronic administration of a microencapsulated probiotic enhances the bioavailability of orange juice flavanones in humansGema Pereira-Caro, Christine M Oliver, Rangika Weerakkody, et al.
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