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International Journal of Food Sciences and Nutrition Volume 55, 2004 - Issue 4
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Original Paper

Fish oil stabilisation by microencapsulation with modified cellulose

Wojciech Kolanowski Faculty of Human Nutrition and Consumer Sciences, Warsaw Agricultural University, ul. Nowoursynowska 159c, 02-774, Warsaw, PolandCorrespondence[email protected]
,
Günther Laufenberg Department of Food Technology, University Bonn, Romerstrasse 164, D-53117, Bonn, Germany
&
Benno Kunz Department of Food Technology, University Bonn, Romerstrasse 164, D-53117, Bonn, Germany
Pages 333-343 | Published online: 06 Jul 2009

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Seid Mahdi Jafari, Elham Assadpoor, Yinghe He & Bhesh Bhandari. (2008) Encapsulation Efficiency of Food Flavours and Oils during Spray Drying. Drying Technology 26:7, pages 816-835.
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Caiyuan Yu, Wei Wang, Hui Yao & Hongjing Liu. (2007) Preparation of Phospholipid Microcapsule by Spray Drying. Drying Technology 25:4, pages 695-702.
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