Sugar beet pectin: A novel emulsifying wall component for microencapsulation of lipophilic food ingredients by spray-drying

Food Hydrocolloids

Volumn 21, Issue 7, 2007, Pages 1223-1228

  Drusch, Stephan ^a  

^a UNIVERSITY OF KIEL   (Germany)

Author keywords

Composition; Fish oil; Homogenisation; Microencapsulation; Particle properties

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; MICROENCAPSULATION; OILS AND FATS; PARTICLE SIZE; POLYUNSATURATED FATTY ACIDS; SPRAY DRYING; SUGAR BEETS;

CONDITION; DROPLETS SIZES; FISH OIL; FOOD INGREDIENTS; HOMOGENIZATION; LONG CHAIN POLYUNSATURATED FATTY ACID; MATRIX; OIL DROPLETS; PARTICLE PROPERTIES; SPRAY-DRYING;

FISH;

BETA VULGARIS SUBSP. VULGARIS;

EID: 34047184381     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.08.007     Document Type: Article

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