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Spray-drying microencapsulation of CoQ 10 in olive oil for enhanced water dispersion, stability and bioaccessibility: Influence of type of emulsifiers and/or wall materials

Food ChemistryFood ColloidChemical EngineeringBiomanufacturingEngineeringEnvironmental EngineeringMicro-encapsulationWater TreatmentFood EngineeringFood ProcessingCoq 10Spray-drying MicroencapsulationOlive OilEmulsionHealth Sciences