The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion
- Author
- AGHBASHLO, Mortaza1 ; MOBLI, Hossien1 ; MADADLOU, Ashkan2 ; RAFIEE, Shahin1
[1] Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran, Islamic Republic of
[2] Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran, Islamic Republic of - Source
Food research international. 2012, Vol 49, Num 1, pp 379-388, 10 p ; ref : 1 p.1/4
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Encapsulation efficiency Fish oil microencapsulation Peroxide value Rheological properties Tween 20 Wall material
- Keyword (fr)
- Composition matériau Corrélation Efficacité Emulsion Encapsulation Flux matière Huile poisson Matériau Microencapsulation Paroi Peroxyde Propriété rhéologique Huile alimentaire
- Keyword (en)
- Material composition Correlation Efficiency Emulsion Encapsulation Material flow Fish oil Materials Microencapsulation Wall Peroxides Rheological properties Edible oil
- Keyword (es)
- Composición material Correlación Eficacia Emulsión Encapsulación Flujo materia Aceite pescado Material Microencapsulación Pared Peróxido Propiedad reológica Aceite alimentario
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26664623
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.2012.07.031 
https://dx.doi.org/10.1016/j.foodres.2012.07.031
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