Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions

Aaron Lim

doi:10.1080/10942912.2014.973963

Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions

Aaron Lim

Research output: Contribution to journal › Article › peer-review

Original language	English
Journal	International Journal of Food Properties
DOIs	https://doi.org/10.1080/10942912.2014.973963
Publication status	Published - 2015

Keywords

Sunflower oil
Maltodextrin
Chromatography detector
Emulsion
Chemistry
Food science
Materials science
Extrusion
Chromatography
Composite material
High-performance liquid chromatography
Biochemistry
Spray drying

Access to Document

10.1080/10942912.2014.973963

https://openalex.org/W2041893173Licence: CC BY-NC-ND

Cite this

@article{b7d476c3d9094371945cebbda742194e,

title = "Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions",

keywords = "Sunflower oil, Maltodextrin, Chromatography detector, Emulsion, Chemistry, Food science, Materials science, Extrusion, Chromatography, Composite material, High-performance liquid chromatography, Biochemistry, Spray drying",

author = "Aaron Lim",

year = "2015",

doi = "10.1080/10942912.2014.973963",

language = "English",

journal = "International Journal of Food Properties",

issn = "1094-2912",

publisher = "Taylor and Francis Ltd.",

}

TY - JOUR

T1 - Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions

AU - Lim, Aaron

PY - 2015

Y1 - 2015

KW - Sunflower oil

KW - Maltodextrin

KW - Chromatography detector

KW - Emulsion

KW - Chemistry

KW - Food science

KW - Materials science

KW - Extrusion

KW - Chromatography

KW - Composite material

KW - High-performance liquid chromatography

KW - Biochemistry

KW - Spray drying

U2 - 10.1080/10942912.2014.973963

DO - 10.1080/10942912.2014.973963

M3 - Article

SN - 1094-2912

JO - International Journal of Food Properties

JF - International Journal of Food Properties

ER -