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dc.contributor.author
Munoz-Ibanez, M.
dc.contributor.author
Azagoh, C.
dc.contributor.author
Dubey, B.N.
dc.contributor.author
Dumoulin, E.
dc.contributor.author
Turchiuli, C.
dc.date.accessioned
2017-06-11T19:31:16Z
dc.date.available
2017-06-11T19:31:16Z
dc.date.issued
2015-12
dc.identifier.issn
0260-8774
dc.identifier.issn
1873-5770
dc.identifier.other
10.1016/j.jfoodeng.2015.02.008
dc.identifier.uri
http://hdl.handle.net/20.500.11850/104621
dc.language.iso
en
dc.publisher
Elsevier
dc.subject
Atomization
dc.subject
Droplet breakup
dc.subject
Emulsion
dc.subject
Encapsulation
dc.subject
Microstructure
dc.title
Changes in oil-in-water emulsion size distribution during the atomization step in spray-drying encapsulation
dc.type
Journal Article
ethz.journal.title
Journal of Food Engineering
ethz.journal.volume
167
ethz.journal.abbreviated
J. food eng.
ethz.pages.start
122
ethz.pages.end
132
ethz.notes
.
ethz.identifier.wos
ethz.identifier.scopus
ethz.identifier.nebis
000017369
ethz.publication.place
Kidlington
ethz.publication.status
published
ethz.date.deposited
2017-06-11T19:31:43Z
ethz.source
ECIT
ethz.identifier.importid
imp59365381835d035304
ethz.ecitpid
pub:163759
ethz.eth
yes
ethz.availability
Metadata only
ethz.rosetta.installDate
2017-07-17T10:04:48Z
ethz.rosetta.lastUpdated
2017-12-21T19:45:12Z
ethz.rosetta.exportRequired
true
ethz.rosetta.versionExported
true
ethz.COinS
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