Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method - Concepedia

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Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method

97

Citations

26

References

2009

Year

Mi‐Jung Choi, Uracha Ruktanonchai, Sang‐Gi Min, Ji-Yoen Chun, Apinan Soottitantawat

Food ColloidEngineeringCyclodextrin ProductionPolymer ScienceMicro-encapsulationAggregation MethodFood EngineeringFish OilPharmacologyPolymer ChemistryEmulsionEmulsion–diffusion Method

References

	Year	Citations

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