| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602060 | Food Chemistry | 2013 | 10 Pages |
Abstract
⺠Microcapsule formation employing emulsion technology. ⺠Encapsulation of flaxseed oil in a legume protein-maltodextrin matrix. ⺠Microcapsule characterisation. ⺠Microcapsule release characteristics as a function of pH and ionic strength. ⺠Enhanced oxidative stability of microencapsulated flaxseed oil.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Asli Can Karaca, Michael Nickerson, Nicholas H. Low,