Microencapsulation Properties of Gum Arabic and Several Food Proteins: Spray-Dried Orange Oil Emulsion Particles
Author:
Affiliation:
1. Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210-1097
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9503927
Reference26 articles.
1. OAC.Official Methods of Analysis of the Association of Official Analytical Chemists; Horwitz, W., Ed.; Washington, DC, 1990.
2. Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate
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