Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil
Microencapsulation improves the stability of liquid food by moving it to a free form of powder. In the current study, Nigella sativa Oil (NSO) emulsion mixture was spray dried under various operating conditions, including inlet air temperature (IAT) of 130, 145, and 160 °C, wall material (WM), 10, 1...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2330610 |
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