Solid lipid microparticles containing water-soluble compounds of different molecular mass : Production, characterisation and release profiles
- Author
- CHAMBI, H. N. M1 ; ALVIM, I. D2 ; BARRERA-ARELLANO, D3 ; GROSSO, C. R. F1
[1] Food and Nutrition Department, Faculty of Food Engineering, State University of Campinas, UNICAMP, Campinas, Sao Paulo 13083-862, Brazil
[2] Chemical Processes and Particle Technology Laboratory, Process and Product Technology Centre, Sao Paulo State Technological Research Institute, IPT, Sao Paulo, Sao Paulo CEP 05508-901, Brazil
[3] Food Technology Department, Faculty of Food Engineering, State University of Campinas, UNICAMP, Campinas, Sao Paulo 13083-862, Brazil - Source
Food research international. 2008, Vol 41, Num 3, pp 229-236, 8 p ; ref : 3/4 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Fatty acids binary mixture Hydrophilic compounds release Lipid microparticles Spray chilling
- Keyword (fr)
- Acide gras Composé hydrophile Composé hydrosoluble Libération Lipide Masse moléculaire Mélange binaire Production Profil Solide
- Keyword (en)
- Fatty acids Hydrophilic compound Water soluble compound Release Lipids Molecular mass Binary mixture Production Profile Solid
- Keyword (es)
- Acido graso Compuesto hidrofilo Compuesto hidrosoluble Liberación Lípido Masa molecular Mezcla binaria Producción Perfil Sólido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20239224
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2007.11.012 
https://dx.doi.org/10.1016/j.foodres.2007.11.012
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