Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05756.x/fullpdf
Reference35 articles.
1. Encapsulated Orange Oil
2. Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate
3. Impact of Weighting Agents and Sucrose on Gravitational Separation of Beverage Emulsions
4. Effect of Particle Size and Microstructure Properties on Encapsulated Orange Oil
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