Microencapsulation of food bioactive components by spray drying: A review
Author:
Affiliation:
1. Department of Biotechnology, Graduate School of Engineering, Tottori University, Tottori, Japan
2. Centre for Macroalgal Resources & Biotechnology, College of Science and Engineering, James Cook University, Townsville, Queensland, Australia
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1862181
Reference254 articles.
1. Bioactive Molecules in Food
2. Food enrichment with omega-3 fatty acids
3. Microencapsulation and storage stability of polyphenols from Vitis vinifera grape wastes
4. Spray-Drying Microencapsulation of Polyphenol Bioactives: A Comparative Study Using Different Natural Fibre Polymers as Encapsulants
5. Devahastin, S. Physicochemical Aspects of Food Engineering and Processing; CRC Press: Boca Raton, FL, 2011; pp. 354.
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