Interfacial engineering and its use in microencapsulation of lipophilic active ingredients by spray drying

• Applicant: Professor Dr. Stephan Drusch
• Subject Area: Mechanical Process Engineering
• Term: from 2009 to 2016
• Project identifier: Deutsche Forschungsgemeinschaft (DFG) - Project number 122981907

Final Report Abstract

No abstract available

Publications

• 2013: Spray-drying behavior and functionality of emulsions with β-lactoglobulin/pectin-stabilised interfacial complexes. Food Hydrocolloids. 31, 438-445
  Serfert Y., Schröder, J., Mescher, A., Laackmann, J., Rätzke, K., Shaikh, M.Q., Gaukel, V., Schuchmann, H.P., Walzel, P., Moritz, H.U., Schwarz, K. and Drusch, S.
  (See online at https://doi.org/10.1016/j.foodhyd.2012.11.037)
• 2014: Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof. Journal of Food Engineering, 143, 53-61
  Serfert, Y. Lamprecht, C., Tan, C.-P., Keppler, J.K., Appel, E., Rossier-Miranda, F.J., Schroen, K., Boom, R.M., Gorb, S., Sellhuber-Unkel, C., Drusch, S., Schwarz, K.
  (See online at https://doi.org/10.1016/j.jfoodeng.2014.06.026)