Influence of physical state and molecular mobility of freeze-dried maltodextrin matrices on the oxidation rate of encapsulated lipids

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 3002-3010

  Grattard, Nicolas ^a   Salaun F ^a   Champion, D ^a   Roudaut, G ^a   Le Meste, M ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Encapsulation; Freeze drying; Lipids oxidation; Molecular mobility; Second moment

Indexed keywords

EID: 0036811936     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08851.x     Document Type: Article

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