Yixiang Wang

McGill University

1001 Sherbrooke St. W

Montreal, Quebec H3A 1G5

Canada

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Reduction of Surface Oil on the Spray-Dried Microcapsules by Regulating Physicochemical Properties of Emulsion with Bacterial Cellulose Nanofibrils

Number of pages: 32 Posted: 17 Sep 2021 Last Revised: 03 Dec 2021
Yujie Lei, Xingzhong Zhang, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li and Shilin Liu
Huazhong Agricultural University - College of Food Science & Technology, Huazhong Agricultural University - College of Food Science & Technology, Wuhan Institute of Technology - School of Chemical Engineering and Pharmacy, McGill University, Huazhong Agricultural University - College of Food Science & Technology, Huazhong Agricultural University - College of Food Science & Technology and Huazhong Agricultural University - College of Food Science & Technology
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vitamin e, Microcapsule, Emulsion, spray drying, Bacterial cellulose nanofibrils, gelatin