MICROCAPSULES FOR FOOD

被引：100
作者：
ARSHADY, R
机构：
[1] Department of Chemistry, Imperial College of Science, Technology and Medicine, London
来源：
JOURNAL OF MICROENCAPSULATION | 1993年 / 10卷 / 04期
关键词：
D O I：
10.3109/02652049309015320
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A systematic description of various processes employed for microencapsulation of food additives is presented. Microencapsulation methods covered include spray drying, fluidized bed coating, extrusion, solvent extraction, coacervation, cocrystallization, liposome formation and molecular inclusion. Basic features of microcapsular products, such as morphology, particle size, core/coat characteristics, and release behaviour, are also highlighted.
引用
收藏
页码：413 / 435
页数：23
相关论文
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