Influence of the degree of inulin polymerization on the ultrasound-assisted encapsulation of annatto seed oil

Carbohydrate Polymers

Volumn 133, Issue , 2015, Pages 578-586

  Silva, Eric Keven ^a   Meireles, M Angela A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Bixa orellana L.; Fructose; O W emulsion; Rancimat; X ray diffraction

Indexed keywords

EFFICIENCY; EMULSIFICATION; EMULSIONS; FRUCTOSE; HOMOGENIZATION METHOD; OILS AND FATS; PARTICLE SIZE; POLYMERIZATION; POLYSACCHARIDES; THERMOGRAVIMETRIC ANALYSIS; ULTRASONIC APPLICATIONS; X RAY DIFFRACTION;

BIXA ORELLANA; DEGREE OF POLYMERIZATION; ENCAPSULATION EFFICIENCY; HOMOGENIZATION PROCESS; O/W EMULSIONS; PARTICLE FORMATIONS; PARTICLE MORPHOLOGIES; RANCIMAT;

ENCAPSULATION;

BIXA ORELLANA;

INULIN; MICROCAPSULE; MICROSPHERE; VEGETABLE OIL;

BIXACEAE; CHEMISTRY; FREEZE DRYING; MICROCAPSULE; OXIDATION REDUCTION REACTION; PARTICLE SIZE; PLANT SEED; POLYMERIZATION; SURFACE PROPERTY; ULTRASOUND;

BIXACEAE; CAPSULES; FREEZE DRYING; INULIN; MICROSPHERES; OXIDATION-REDUCTION; PARTICLE SIZE; PLANT OILS; POLYMERIZATION; SEEDS; SURFACE PROPERTIES; ULTRASONIC WAVES;

EID: 84938538771     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.07.025     Document Type: Article

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