Preparation of microcapsules of W/O/W emulsions containing a polysaccharide in the outer aqueous phase by spray‐drying
Author:
Affiliation:
1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo‐ku, Kyoto, Japan
2. Food Science Research Institute, Fuji Oil Co., Ltd., Yawara, Tsukuba‐gun, Ibaraki, Japan
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200300900
Reference9 articles.
1. Influence of lipophilic surfactant on the release kinetics of water-soluble molecules entrapped in a W/O/W multiple emulsion
2. Effects of Medium-chain Fatty Acids and Their Acylglycerols on the Transport of Penicillin V across Caco-2 Cell Monolayers
3. Preparation of W/OW Multiple Emulsions with Polymers in the Outer Aqueous Phase.
4. Evaporation from drops containing dissolved solids
5. Preparation of a Water-in-oil-in-water (W/O/W) Type Microcapsules by a Single-droplet-drying Method and Change in Encapsulation Efficiency of a Hydrophilic Substance during Storage
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