Changes in oil-in-water emulsion size distribution during the atomization step in spray-drying encapsulation

Author:

Munoz-Ibanez Marta,Azagoh Christiane,Dubey Bipro Nath,Dumoulin Elisabeth,Turchiuli Christelle

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Experimental investigation of drop deformation and breakup in steady, two-dimensional linear flows;Bentley;J. Fluid Mech.,1986

2. Flavor encapsulation by spray drying: application to citral and linalyl acetate;Bhandari;J. Food Sci.,1992

3. Effect of particle size and microstructure properties on encapsulated orange oil;Chang;Flavor Encapsulation,1988

4. Iron encapsulated microstructured emulsion-particle formation by prilling process and its release kinetics;Dubey;J. Food Eng.,2013

5. Dubey, B.N., Duxenneuner, M.R., Küchenmeister, C., Fischer, P., Windhab, E.J., 2011. Influences of rheological behavior of emulsions on the spraying process. In: 24th European Conference on Liquid Atomization and Spray Systems. Estoril, Portugal, September 5–7.

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