Protein-based emulsion electrosprayed micro- and submicroparticles for the encapsulation and stabilization of thermosensitive hydrophobic bioactives

出版年份 2016 全文链接

标题

作者

关键词

Emulsion electrospraying, Spray-drying, Emulsion, Encapsulation, Omega-3, Fatty acid, Linolenic acid, Functional food

出版物

Volume 465, Issue -, Pages 259-270

出版商

Elsevier BV

发表日期

2015-12-02

DOI

10.1016/j.jcis.2015.11.061

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