Microencapsulation Methods for Food Antioxidants
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-45299-5_25-1
Reference168 articles.
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3. Gibbs BF, Kermasha S, Alli I, Mulligan CN (1999) Encapsulation in the food industry: A review. Int J Food Sci Nutr 50:213–224
4. Ballesteros LF, Ramirez MJ, Orrego CE, Teixeira JA, Mussatto SI (2017) Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chem 237:623–631
5. Sobel R, Gundlach M, Su C-P (2014) Novel concepts and challenges of flavor microencapsulation and taste modification. In: Microencapsulation in the food industry. Elsevier Academic Press, pp 421–442
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