Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 1 (June 2017)
Open Access
Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry
Magalie Poirieux
Magalie Poirieux
,
Georgi Kostov
Georgi Kostov
,
Rositsa Denkova
Rositsa Denkova
,
Vesela Shopska
Vesela Shopska
,
Mihaela Ivanova
Mihaela Ivanova
,
Tatyana Balabanova
Tatyana Balabanova
and
Radka Vlaseva
Radka Vlaseva
| Aug 26, 2017
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 1 (June 2017)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
Aug 26, 2017
Page range:
11 - 22
DOI:
https://doi.org/10.1515/aucft-2017-0002
Keywords
emulsions stability
,
oil phase concentration
,
capsules
,
optimization
,
screening design of experiment
© 2017 Lucian Blaga University
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.