Advanced characterisation of encapsulated lipid powders regarding microstructure by time domain-nuclear magnetic resonance
Author:
Affiliation:
1. Department of Process Engineering and Food Powders, University of Hohenheim, Stuttgart, Germany;
2. Department of Food Physics and Meat Science, University of Hohenheim, Stuttgart, Germany
Funder
Ministry of Science, Research and the Arts of Baden-Württemberg, 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/10.1080/02652048.2017.1300198
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1. Effects of oil-droplet diameter on the stability of squalene oil in spray-dried powder
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4. The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying
5. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
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