Differences in free volume elements of the carrier matrix affect the stability of microencapsulated lipophilic food ingredients

Journal article

Peer reviewed

Stephan Drusch, K Ratzke, MQ Shaikh, Y Serfert, H Steckel, Matteo Mario Scampicchio, I Voigt, K Schwarz and Saverio Mannino

Food Biophysics, Vol.4(1), pp.42-48

4

2009

Handle:

https://hdl.handle.net/10863/34505

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url

https://dx.doi.org/10.1007/s11483-008-9100-9View

Title: Differences in free volume elements of the carrier matrix affect the stability of microencapsulated lipophilic food ingredients
Creators: Stephan Drusch - University of Milan
K Ratzke - Institute for Materials Science, Chair for Multicomponent Materials, University of Kiel, Kiel, Germany
MQ Shaikh - Institute for Materials Science, Chair for Multicomponent Materials, University of Kiel, Kiel, Germany
Y Serfert - Kiel University
H Steckel - Kiel University
Matteo Mario Scampicchio - University of Milan
I Voigt - H.C. Starck
K Schwarz - Kiel University
Saverio Mannino - University of Milan
Publication Details: Food Biophysics, Vol.4(1), pp.42-48
ISSN: 1557-1858
EISSN: 1557-1866
Series / Volume: 4
Publisher: Springer Verlag
Number of pages: 7
Identifiers: (UNIBZ)1175
991006493178101241
Web of Science ID: 000263075100005
Scopus ID: 2-s2.0-59549101070
Academic Unit: Faculty of Science and Technology
Language: English
Resource Type: Journal article
Author Names String: Drusch S, Ratzke K, Shaikh MQ, Serfert Y, Steckel H, Scampicchio MM, Voigt I, Schwarz K, Mannino S

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