Strength of microbeads for the encapsulation of heat sensitive, hydrophobic components

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 318-324

  van Leusden, P ^a   den Hartog, G J M ^b   Bast, A ^b   Postema, M ^c   van der Linden, E ^a   Sagis, L M C ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b MAASTRICHT UNIVERSITY   (Netherlands)

^c UNIVERSITY OF BERGEN   (Norway)

Author keywords

Cold set gelation; Encapsulation; Gelation methods; Microbeads; Strength

Indexed keywords

EID: 84953208111     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.12.017     Document Type: Article

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