Influence of sugar surfactant structure on the encapsulation of oil droplets in an amorphous sugar matrix during freeze-drying

Published 2015 View Full Article

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Title
Influence of sugar surfactant structure on the encapsulation of oil droplets in an amorphous sugar matrix during freeze-drying
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 70, Issue -, Pages 143-149
Publisher
Elsevier BV
Online
2015-03-03
DOI
10.1016/j.foodres.2015.02.003

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