Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins
The direct fortification of minerals and vitamins into food may induce chemical degradation, change the level of bioavailability or decrease the sensory quality of food products. The strategy to solve these problems is encapsulation technology. Numerous investigations described the use of water-in...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2014-12-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://rdo.psu.ac.th/sjstweb/journal/36-6/36-6-8.pdf |