Iron encapsulated microstructured emulsion-particle formation by prilling process and its release kinetics

Journal of Food Engineering

Volumn 115, Issue 2, 2013, Pages 198-206

  Dubey, Bipro N ^a   Windhab, Erich J ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Emulsion; Emulsion powder; Encapsulation; Microstructure; Prilling; Release kinetics

Indexed keywords

CONTINUOUS PHASE; CRYO-SEM; CRYOGENIC SCANNING ELECTRON MICROSCOPY; EMPIRICAL CORRELATIONS; EMULSION PARTICLES; FUNCTIONAL COMPONENTS; IN-VITRO; INTERNAL STRUCTURE; IRON RELEASE; MEAN PARTICLE SIZE; PRILLING; RELEASE KINETICS; SECOND ORDER KINETICS; SHELF LIFE; SIZE AND SIZE DISTRIBUTIONS; TWIN-FLUID ATOMIZERS; VISCOSITY RATIOS; WATER IN OIL EMULSIONS;

ATOMIZATION; EMULSIONS; ENCAPSULATION; IRON; KINETICS; MICROSTRUCTURE; PARTICLE SIZE; RATE CONSTANTS; SCANNING ELECTRON MICROSCOPY;

EMULSIFICATION;

EID: 84869497287     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.013     Document Type: Article

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