Morphological characterization of encapsulated fish oil with β-cyclodextrin and polycaprolactone

Food Research International

Volumn 42, Issue 8, 2009, Pages 989-997

  Choi, Mi Jung ^a   Ruktanonchai, Uracha ^a   Soottitantawat, Apinan ^c   Min, Sang Gi ^b  

^a NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^b Konkuk University   (South Korea)

^c CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Cyclodextrin; Emulsion diffusion; Self assembly aggregation; TEM

Indexed keywords

DIFFERENT STRUCTURE; DIFFUSION METHOD; FISH OIL; HIGH VOLTAGE; HOST:GUEST; MIXING RATIOS; MORPHOLOGICAL CHARACTERIZATION; OPERATING CONDITION; PHOSPHOTUNGSTIC ACID; SELF ASSEMBLY AGGREGATION; TEM; WALL MATERIALS;

AGGLOMERATION; DIFFUSION; ELECTRIC POTENTIAL; EMULSIFICATION; FISH; MEATS; POLYCAPROLACTONE; SELF ASSEMBLY; SULFUR COMPOUNDS; TRANSMISSION ELECTRON MICROSCOPY;

DATA STORAGE EQUIPMENT;

EID: 67650991818     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.04.019     Document Type: Article

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