Author:
Pourashouri Parastoo,Shabanpour Bahare,Razavi Seid Hadi,Jafari Seid Mahdi,Shabani Ali,Aubourg Santiago P.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference33 articles.
1. Aghbashlo, M., Mobli, H., Madadlou, A., & Rafiee, S. (2012). Influence of wall material and inlet drying air temperature on the microencapsulation of fish oil by spray drying. Food Bioprocess Technology. doi: 10.1007/s11947-012-0796-7 .
2. Bao, S., Hu, X., Zhang, K., Xu, Z., Zhang, H., & Huang, H. (2011). Characterization of spray-dried microalgal oil encapsulated in cross-linked sodium caseinate matrix induced by microbial transglutaminase. J Food Sci, 76, 112–118.
3. Cho, Y. H., Shim, H. K., & Park, J. (2003). Encapsulation of fish oil by an enzymatic gelation process using transglutaminase cross-linked proteins. J Food Sci, 68, 2717–2723.
4. Danviriyakul, S., McClements, D. J., Decker, E. A., Nawar, W. W., & Chinachoti, P. (2002). Physical stability of spray-dried milk fat emulsion as affected by emulsifiers and processing conditions. J Food Sci, 67, 2183–2189.
5. Drusch, S. (2007). Sugar beet pectin: a novel emulsifying wall component for microencapsulation of lipophilic food ingredients by spray-drying. Food Hydrocolloids, 21, 1223–1228.
Cited by
92 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献