Spray drying as for food-grade nanomaterial
Food Engineering Series, ISSN: 1571-0297, Page: 309-325
2020
- 2Citations
- 5Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Book Chapter Description
Microencapsulation with entrapping agent (wall material) and emulsifier is an important technique to produce functional food powder for prolonging the shelf life of functional oils in the food industry. The powder is usually prepared by spray-drying. Typical encapsulation process is the entrapment of active core material such as functional lipid into wall material. The particle (powder) includes the core materials which is in the scale of nano- or micro-meter. The formation of oil-droplets in nano/micrometer size should be prepared in wall material solution. In this chapter, several factors affecting stability of functional core material such as fatty acid are summarized for forming functional food powder using nanotechnology in food industry.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85093878009&origin=inward; http://dx.doi.org/10.1007/978-3-030-44552-2_11; http://link.springer.com/10.1007/978-3-030-44552-2_11; http://link.springer.com/content/pdf/10.1007/978-3-030-44552-2_11; https://dx.doi.org/10.1007/978-3-030-44552-2_11; https://link.springer.com/chapter/10.1007/978-3-030-44552-2_11
Springer Science and Business Media LLC
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