2013•Food and Bioprocess TechnologyRequires access

Influence of Emulsification Technique and Wall Composition on Physicochemical Properties and Oxidative Stability of Fish Oil Microcapsules Produced by Spray Drying

S. Ramakrishnan, Montserrat Ferrando, Laura Aceña, Montserrat Mestres, Sílvia de Lamo Castellví, Carme Güell

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Key concepts: Spray drying, Fish oil, Chemistry, Oxidative phosphorylation, Chemical engineering, Composition (language), Fish <Actinopterygii>, Food science

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Influence of Emulsification Technique and Wall Composition on Physicochemical Properties and Oxidative Stability of Fish Oil Microcapsules Produced by Spray Drying — Research Paper | ScholarLens