Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil

Food Research International

Volumn 62, Issue , 2014, Pages 344-352

  Botrel, Diego Alvarenga ^a   de Barros Fernandes, Regiane Victória ^a,b   Borges, Soraia Vilela ^a   Yoshida, Maria Irene ^c  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

Author keywords

Atomization; Inulin; Omega 3; Spray drying; Whey protein

Indexed keywords

ATOMIZATION; POWDERS; PROTEINS; SPRAY DRYING;

ANHYDROUS POWDERS; CRYSTALLINE STRUCTURE; INULIN; OMEGA-3; PARTIAL SUBSTITUTION; PROPERTIES OF THE POWDERS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

POLYSACCHARIDES;

EID: 84896994365     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.02.003     Document Type: Article

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