Microencapsulation of Extra Virgin Olive Oil by Spray Drying: Effect of Wall Materials Composition, Process Conditions, and Emulsification Method
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Title
Microencapsulation of Extra Virgin Olive Oil by Spray Drying: Effect of Wall Materials Composition, Process Conditions, and Emulsification Method
Authors
Keywords
Microencapsulation, Extra virgin olive oil, Spray drying, Optimization, Oxidative stability, Particle size
Journal
Food and Bioprocess Technology
Volume 8, Issue 2, Pages 301-318
Publisher
Springer Nature
Online
2014-09-15
DOI
10.1007/s11947-014-1404-9
References
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