| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277819 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠We studied the influence of two different biopolymers blends to determine the stability of O/W emulsions. ⺠The encapsulation efficiency was higher than 70% for all the microcapsules. ⺠Increasing total solids content in the emulsions results in a increase in powder particle sizes. ⺠This study demonstrated that the emulsion stability play a key role in the encapsulation efficiency.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Dulce Anahi Rodea-González, Julian Cruz-Olivares, Angélica Román-Guerrero, MarÃa Eva RodrÃguez-Huezo, Eduardo Jaime Vernon-Carter, César Pérez-Alonso,