Evaluation of process parameters in the O/W/O multiple emulsion method for flavor encapsulation

Journal of Food Science

Volumn 68, Issue 2, 2003, Pages 534-538

  Cho, Y H ^a   Park, J ^a  

^a Yonsei University   (South Korea)

Author keywords

Emulsifier; Emulsion stability; Flavor encapsulation; Multiple emulsion

Indexed keywords

ACACIA SENEGAL;

EID: 0141452195     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05707.x     Document Type: Article

References (20)

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