Emulsification and gelation as a tool for iron encapsulation in food-grade systems
Milgintė Naktinienė, Viktorija Eisinaitė, Milda Keršienė, Ina Jasutienė, Daiva Leskauskaitė
Topics & Concepts
BeeswaxEmulsionCarnauba waxRheologyWaxChemical engineeringIron oxideChemistryLipid oxidationPeroxide valuePeroxideMaterials scienceFood scienceAntioxidantComposite materialOrganic chemistryEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes