The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying
The stability of microencapsulated fish oil prepared using various drying methods is investigated. The fish oil with ratio of 33/22, eicosapentaenoic acid (EPA):docosahexaenoic acid (DHA), is emulsified with four combinations of matrices, and emulsions are dried by spray granulation (SG), spray dryi...
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Published in | Journal of food engineering Vol. 105; no. 2; pp. 367 - 378 |
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Main Authors | , |
Format | Journal Article |
Language | English |
Published |
Oxford
Elsevier Ltd
01.07.2011
Elsevier |
Subjects | |
Online Access | Get full text |
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