Influence of encapsulation techniques on the structure, physical properties, and thermal stability of fish oil microcapsules by spray drying
Author:
Affiliation:
1. Department of Food Science and Engineering; Ocean University of China; Qingdao 266003, People's Republic of China
Funder
National Natural Science Funds
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12576/fullpdf
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4. Maillard reaction products as encapsulants for fish oil powders;Augustin;Journal of Food Science,2006
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