Microencapsulation Properties of Gum Arabic and Several Food Proteins: Liquid Orange Oil Emulsion Particles
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (5), 1308-1313
- https://doi.org/10.1021/jf950391e
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Factors affecting retention in spray-drying microencapsulation of volatile materialsJournal of Agricultural and Food Chemistry, 1990
- Flavor EncapsulationPublished by American Chemical Society (ACS) ,1988