The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying

Author:

Anwar Sri Haryani,Kunz Benno

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

1. Stability of encapsulated orange peel oil;Anandaraman;Food Technology,1986

2. Oxygen permeation through an oil-encapsulating glassy food matrix studied by ESR line broadening using a nitroxyl spin probe;Andersen;Food Chemistry,2000

3. Microencapsulation of fish oil by spray granulation and fluid bed film coating;Anwar;Journal of Food Science,2010

4. Maillard reaction products as encapsulants for fish oil powders;Augustin;Journal of Food Science,2006

5. Freeze dehydration;Barbosa-Canovas,1996

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