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NTIS 바로가기Food science and biotechnology, v.29 no.2, 2020년, pp.149 - 168
Choi, Seung Jun (Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea) , McClements, David Julian (Department of Food Science, University of Massachusetts, Amherst, MA 01003 USA)
The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives, and vitamins. Encapsulation can improve the handling, water-dispersibility, chemically stability, and efficacy of these func...
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