Agglomeration tendency during top-spray fluidized bed coating with gums
暂无分享,去创建一个
Koen Dewettinck | Winy Messens | André Huyghebaert | Lidewij Deroo | K. Dewettinck | W. Messens | A. Huyghebaert | L. Deroo
[1] J. D. Dziezak,et al. Microencapsulation and encapsulated ingredients , 1988 .
[2] Y. Roos. Phase Transitions in Foods , 1995 .
[3] Balassa LeslieL.,et al. Microencapsulation in the Food Industry , 1971 .
[4] J. Krochta,et al. Edible and biodegradable polymer films: challenges and opportunities , 1997 .
[5] S. Risch. Encapsulation: Overview of Uses and Techniques , 1995 .
[6] H. Barnes,et al. An introduction to rheology , 1989 .
[7] J J Kester,et al. EDIBLE FILMS AND COATINGS: A REVIEW , 1986 .
[8] C. Weller,et al. Edible films and coatings from wheat and corn proteins. , 1990 .
[9] E. Baldwin,et al. Use of lipids in coatings for food products , 1997 .
[10] T. Reiland,et al. Aqueous Film-Coating Vaporization Efficiency , 1983 .
[11] R. C. Weast. CRC Handbook of Chemistry and Physics , 1973 .
[12] R. Arshady,et al. Microcapsules for food. , 1993, Journal of microencapsulation.
[13] Lauren S. Jackson,et al. Microencapsulation and the food industry. , 1991 .
[14] J. Krochta,et al. Milk-protein-based edible films and coatings , 1994 .