Analysis of Microencapsulation Ability of Essential Oils during Spray Drying
Author:
Affiliation:
1. a Faculty of Process and Environmental Engineering , Technical University of Lodz , Poland
2. b Faculty of Biotechnology and Food Science , Technical University of Lodz , Poland
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373930600778288
Reference10 articles.
1. Trends in development of porous carbohydrate food ingredients for use in flavor encapsulation
2. Effect of different types of maltodextrin and drying methods on physico-chemical and sensory properties of encapsulated durian flavour
3. MICROENCAPSULATION OF EMULSIFIED HYDROPHOBIC FLAVORS BY SPRAY DRYING
4. Encapsulation of Lemon Oil by Paste Method Using β-Cyclodextrin: Encapsulation Efficiency and Profile of Oil Volatiles
5. Microencapsulation of caraway extract in β-cyclodextrin and modified starches
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