Strength of microbeads for the encapsulation of heat sensitive, hydrophobic components

P. van Leusden; G. J. M. den Hartog; A. Bast; M. Postema; E. van der Linden; L. M. C. Sagis

doi:10.1016/j.foodhyd.2015.12.017

Strength of microbeads for the encapsulation of heat sensitive, hydrophobic components

P. van Leusden, G. J. M. den Hartog, A. Bast, M. Postema, E. van der Linden, L. M. C. Sagis

Farmacologie en Toxicologie

Research output: Contribution to journal › Article › Academic › peer-review

4 Citations (Scopus)

Original language	English
Pages (from-to)	318-324
Journal	Food Hydrocolloids
Volume	56
DOIs	https://doi.org/10.1016/j.foodhyd.2015.12.017
Publication status	Published - May 2016

Keywords

Cold-set gelation
Microbeads
Encapsulation
Strength
Gelation methods

Access to Document

10.1016/j.foodhyd.2015.12.017

Cite this

van Leusden, P., den Hartog, G. J. M., Bast, A., Postema, M., van der Linden, E., & Sagis, L. M. C. (2016). Strength of microbeads for the encapsulation of heat sensitive, hydrophobic components. Food Hydrocolloids, 56, 318-324. https://doi.org/10.1016/j.foodhyd.2015.12.017

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author = "{van Leusden}, P. and {den Hartog}, {G. J. M.} and A. Bast and M. Postema and {van der Linden}, E. and Sagis, {L. M. C.}",

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AU - van Leusden, P.

AU - den Hartog, G. J. M.

AU - Bast, A.

AU - Postema, M.

AU - van der Linden, E.

AU - Sagis, L. M. C.

PY - 2016/5

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KW - Cold-set gelation

KW - Microbeads

KW - Encapsulation

KW - Strength

KW - Gelation methods

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DO - 10.1016/j.foodhyd.2015.12.017

M3 - Article

VL - 56

SP - 318

EP - 324

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -