Influence of spray-drying conditions on microencapsulation of fish oil and chia oil-Reference-Cited by-同舟云学术

Influence of spray-drying conditions on microencapsulation of fish oil and chia oil

Published:2019-01-07 Issue:3 Volume:38 Page:279-292
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Lavanya M. N.¹,Kathiravan T.¹,Moses J. A.¹,Anandharamakrishnan C.¹

Affiliation:

1. Computational Modeling and Nano Scale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, India

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1553181

Reference44 articles.

1. Role of quercetin as an alternative for obesity treatment: You are what you eat!

2. The Promising Future of Chia,Salvia hispanicaL.

3. Process engineering parameters and type of n-octenylsuccinate-derivatised starch affect oxidative stability of microencapsulated long chain polyunsaturated fatty acids

4. Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying

5. Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients

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