Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate-Reference-Cited by-同舟云学术

Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate

Published:2015-11 Issue: Volume:165 Page:149-155
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Esfanjani Afshin Faridi,Jafari Seid Mahdi,Assadpoor Elham,Mohammadi Adeleh

Funder

Iran Nanotechnology Initiative Council

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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5. Bhandari, B.R., 2004. Spray drying: an encapsulation technique for food flavors. In: Mujumdar, A.S. (Ed.), Dehydration of Products of Biological Origin first ed., pp. 513–533.

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