E: Food Engineering & Physical Properties
Presence of Electrostatically Adsorbed Polysaccharides Improves Spray Drying of Liposomes
Article first published online: 16 JAN 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 2, pages E206–E221, February 2013
How to Cite
Karadag, A., Özçelik, B., Sramek, M., Gibis, M., Kohlus, R. and Weiss, J. (2013), Presence of Electrostatically Adsorbed Polysaccharides Improves Spray Drying of Liposomes. Journal of Food Science, 78: E206–E221. doi: 10.1111/1750-3841.12023
- Issue published online: 6 FEB 2013
- Article first published online: 16 JAN 2013
- Manuscript Accepted: 14 NOV 2012
- Manuscript Received: 30 MAY 2012
- Univ. of Hohenheim
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