Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373937.2013.839562
Reference86 articles.
1. MacDougall , D.B.Colour in Food: Improving Quality; Woodhead Publishing : New York , 2002 ; 265 – 280 .
2. Encapsulation in the food industry: a review
3. Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques
4. Encapsulation and Controlled Release of Food Ingredients
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