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- Brynda-Kopytowska, Anna, et al. Show all 4 Authors
- Journal of food engineering 2015 v.152 pp. 72-84
- air; corn; emulsions; hygroscopicity; microencapsulation; molecular weight; oxidative stability; powders; rapeseed oil; spray drying; starch; trehalose; viscosity
- ... This research was aimed at analyzing the properties of high-fat powders, produced upon spray drying of rapeseed oil emulsions stabilized with preparations of OSA starch. Lower molecular weight of the OSA starch preparation and lower viscosity of the water phase resulted in a higher efficiency of microencapsulation (EM) and higher oxidative stability (OS) of oil during storage of powders. The addit ...