Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed
Author:
Funder
Creaciones Aromáticas Industriales
Universidad Católica de Murcia through grant Plan Propio de Investigación
Publisher
Elsevier BV
Subject
General Chemical Engineering
Reference27 articles.
1. Introduction to microencapsulation and controlled delivery in foods;Sobel,2014
2. Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying;Soottitantawat;Innov. Food Sci. Emerg.,2005
3. Applications of spray drying in microencapsulation of food ingredients: an overview;Gharsallaoui;Food Res. Int.,2007
4. Encapsulation performance of proteins and traditional materials for spray dried flavours;Charve;J. Agric. Food Chem.,2009
5. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials;Carneiro;J. Food Eng.,2013
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