Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion-Reference-Cited by-同舟云学术

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Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion

Published:2022-12 Issue: Volume:82 Page:103187
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Bommes Carolin,Pajic Aleksandar,Bindrich Ute,Heinz Volker,Lammers Volker

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

1. Modelling the effect of temperature on the lipid solid fat content (SFC);Augusto;Food Research International,2012

2. Melt extrusion encapsulation of flavors: A review;Castro;Polymer Reviews,2016

3. Encapsulation technology to protect probiotic bacteria;Chavarri;Probiotics,2012

4. Nanoencapsulation of food ingredients using lipid based delivery systems;Fathi;Trends in Food Science and Technology,2012

5. Influence of monoglycerides on the crystallization behavior of palm oil;Fredrick;Crystal Growth and Design,2008

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