Co-extrusion encapsulation of canola oil with alginate: Effect of quercetin addition to oil core and pectin addition to alginate shell on oil stability-Reference-Cited by-同舟云学术

Co-extrusion encapsulation of canola oil with alginate: Effect of quercetin addition to oil core and pectin addition to alginate shell on oil stability

Published:2013-11 Issue:1 Volume:54 Page:837-851
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Wei,Waterhouse Geoffrey I.N.,Sun-Waterhouse Dongxiao

Funder

University of Auckland

Plant & Food Research

Publisher

Elsevier BV

Subject

Food Science

Reference73 articles.

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5. Free fatty acids in crude and refined oils method 26.042;AOCS,2000

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