| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398349 | Food Research International | 2013 | 7 Pages |
Abstract
⺠O/W emulsion was freeze-dried in the presence of different types of sugars. ⺠Emulsion-droplet encapsulations for various amorphous sugar matrices were compared. ⺠Encapsulation ability closely relates to glass transition temperature of sugar matrix. ⺠Encapsulation ability can be maximized by a combination of different types of sugars.
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Authors
Koreyoshi Imamura, Yoshifumi Kimura, Shota Nakayama, Miki Sayuri, Seiji Ogawa, Tatsuya Hoshino, Jun Oshitani, Takashi Kobayashi, Shuji Adachi, Tsutashi Matsuura, Hiroyuki Imanaka, Naoyuki Ishida, Kazuhiro Nakanishi,