Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds - Concepedia

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Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds

107

Citations

14

References

2009

Year

Alicia Hambleton, María José Fabra, Frédéric Debeaufort, Cécile Dury-Brun, Andrée Voilley

Journal of Food Engineering

Food ChemistryFood ColloidEdible FilmAroma Barrier PropertiesActive Food CompoundsFood EngineeringChemistryIota-carrageenan Emulsion–based FilmsEmulsionHealth Sciences

References

	Year	Citations

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