Impact of the oil droplet size on the oxidative stability of microencapsulated oil
Author:
Affiliation:
1. Food Powders and Engineering, University of Hohenheim, Stuttgart, Germany;
2. Soft Matter Science and Dairy Technology, University of Hohenheim, Stuttgart, Germany
Publisher
Informa UK Limited
Subject
Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/02652048.2020.1713243
Reference41 articles.
1. Optimization of emulsification procedure for mutual maximizing the encapsulation and exergy efficiencies of fish oil microencapsulation
2. Spray Drying Techniques for Food Ingredient Encapsulation
3. Encapsulation of flaxseed oil within native and modified lentil protein-based microcapsules
4. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
5. Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil
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