Physicochemical Characterization of Whole Egg Powder Microencapsulated by Spray Drying-Reference-Cited by-同舟云学术

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Physicochemical Characterization of Whole Egg Powder Microencapsulated by Spray Drying

Published:2011-06 Issue:7 Volume:29 Page:780-788
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Koç Mehmet,Koç Banu,Yilmazer Melike Sakin,Ertekin Figen Kaymak,Susyal Gonca,Bağdatlıoğlu Neriman

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2010.538820

Reference35 articles.

1. Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time

2. Cholesterol oxides and atherosclerosis: A review

3. ‘Oxysterols’: Their occurrence and biological effects

4. Optimization of microencapsulation of seed oil by response surface methodology

5. 1H-NMR Study of Cholesterol Autooxidation in Egg Powder and Cookies Exposed to Adverse Storage

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3. Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy;Food Science and Technology International;2024-03-15

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