Oil encapsulation by spray drying and fluidised bed agglomeration-Reference-Cited by-同舟云学术

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Oil encapsulation by spray drying and fluidised bed agglomeration

Published:2005-03 Issue:1 Volume:6 Page:29-35
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Turchiuli C.,Fuchs M.,Bohin M.,Cuvelier M.E.,Ordonnaud C.,Peyrat-Maillard M.N.,Dumoulin E.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference11 articles.

1. An investigation into the structure and bioavailability of α-tocopherol dispersions in gelucire 44/14;Barker;Journal of Controlled Release,2003

2. Flavor encapsulation by spray drying: application to citral and linalyl acetate;Bhandari;Journal of Food Science,1992

3. Effects of agglomeration on the properties of spray-dried encapsulated flavours;Buffo;Flavour and Flagrance Journal,2002

4. Preparation of redispersible dry emulsions by spray drying;Christensen;International Journal of Pharmaceutics,2001

5. Comparison of spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation;Desobry;Journal of Food Science,1997

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