Influence of Sugar Surfactant Structure on the Encapsulation of Oil Droplets in an Amorphous Sugar Matrix during Freeze-drying
Shota Nakayama, Yoshifumi Kimura, Sayuri Miki, Jun Oshitani, Takashi Kobayashi, Shuji Adachi, Tsutashi Matsuura, Hiroyuki Imanaka, Naoyuki Ishida, Hiroko Tada, Kazuhiro Nakanishi, Koreyoshi Imamura
Food Research International
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143
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