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Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying
by
Soottitantawat, Apinan
,
Bigeard, Fanny
,
Yoshii, Hidefumi
,
Furuta, Takeshi
,
Ohkawara, Masaaki
,
Linko, Pekka
Published in
Innovative food science & emerging technologies
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Innovative Food Science & Emerging Technologies
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Subjects
Emulsifying Properties
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Emulsions
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Encapsulation
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Flavor
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Flavor Compounds
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Food Science & Technology
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Food Storage
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Gum Arabic
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Life Sciences & Biomedicine
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Limonene
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Maltodextrins
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Microencapsulation
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Modified Starch
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Oxidation
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Oxidation Stability
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Oxidative Stability
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Particle Size
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Powdered Foods
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Powders
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Sciencedirect Journals
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Elsevier
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