Optimization of the microencapsulation of lemon myrtle oil using response surface methodology

Drying Technology

Volumn 26, Issue 3, 2008, Pages 357-368

  Huynh, The Vien ^a   Caffin, Nola ^a   Dykes, Gary ^b   Bhandari, Bhesh ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b NONE

Author keywords

Hi Cap; Lemon myrtle oil (LMO); Microfluidization; Response surface methodology (RSM); Spray drying; Whey protein concentrate (WPC)

Indexed keywords

ATMOSPHERIC TEMPERATURE; CONCENTRATION (PROCESS); FOOD PRODUCTS; SURFACE PROPERTIES; WALLS (STRUCTURAL PARTITIONS);

EXPERIMENTAL CONDITIONS; FEED CONCENTRATIONS; HI-CAP; LEMON MYRTLE OIL (LMO); MALTODEXTRIN; MICROFLUIDIZATION; MODIFIED STARCHES; OIL CONCENTRATIONS; OIL CONTENTS; OIL RETENTION; OUTLET AIR; RESPONSE SURFACE METHODOLOGIES; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE METHODOLOGY (RSM); SPRAY DRYING; WALL MATERIALS; WHEY PROTEIN CONCENTRATE; WHEY PROTEIN CONCENTRATE (WPC);

SURFACES;

EID: 50049130693     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930801898182     Document Type: Article

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