Influence of emulsion properties on the microencapsulation of orange essential oil by spray drying.

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dc.contributorPAULA A. O. CARMONA, UNICAMP; RENATA VALERIANO TONON, CTAA; MIRIAM D. HUBINGER, UNICAMP.
dc.creatorCARMONA, P. A. O
dc.creatorTONON, R. V.
dc.creatorHUBINGER, M. D.
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16
dc.date2011
dc.date2012-02-16T11:11:11Z
dc.date.accessioned2026-06-30T23:07:42Z
dc.identifierIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings... Athens: National Technical University of Athens, 2011.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/915894
dc.identifier.urihttp://hdl.handle.net/123456789/374599
dc.languageeng
dc.rightsopenAccess
dc.subjectMicroencapsulação
dc.subjectPropriedades de emulsão
dc.subjectHomogeneização de alta pressão
dc.subjectProteína de soro de leite
dc.subjectMaltodextrina
dc.subjectSecagem
dc.titleInfluence of emulsion properties on the microencapsulation of orange essential oil by spray drying.
dc.typeArtigo em anais e proceedings

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