Influence of sugar surfactant structure on the encapsulation of oil droplets in an amorphous sugar matrix during freeze-drying-Reference-Cited by-同舟云学术

Influence of sugar surfactant structure on the encapsulation of oil droplets in an amorphous sugar matrix during freeze-drying

Published:2015-04 Issue: Volume:70 Page:143-149
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Nakayama Shota,Kimura Yoshifumi,Miki Sayuri,Oshitani Jun,Kobayashi Takashi,Adachi Shuji,Matsuura Tsutashi,Imanaka Hiroyuki,Ishida Naoyuki,Tada Hiroko,Nakanishi Kazuhiro,Imamura Koreyoshi

Funder

Ministry of Education, Science, Sport and Culture of Japan

Japan Food Chemical Research Foundation

Information Center of Particle Technology, Japan

Iijima Foundation for Food Science

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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4. Degradation of kinetically-stable o/w emulsions;Capek;Advances in Colloid and Interface Science,2004

5. Stability of freeze-dried tablets at different relative humidities;Corveleyn;Drug Development and Industrial Pharmacy,1999

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