Influence of different combinations of wall materials and homogenisation pressure on the microencapsulation of green coffee oil by spray drying

Food Research International

Volumn 61, Issue , 2014, Pages 132-143

  Silva, V M ^a   Vieira, G S ^a   Hubinger, M D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Diterpenes; Emulsion properties; Green coffee oil; Microencapsulation; Oxidative stability

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; MOISTURE DETERMINATION; OXIDATION RESISTANCE; SPRAY DRYING; VISCOSITY;

CRITICAL MOISTURE CONTENT; CRITICAL STORAGE CONDITIONS; DITERPENES; EMULSION PROPERTIES; ENCAPSULATION EFFICIENCY; GREEN COFFEE; HIGH-PRESSURE HOMOGENISATION; OXIDATIVE STABILITY;

MICROENCAPSULATION;

ACACIA SENEGAL;

EID: 84901983519     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.052     Document Type: Article

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