Published in
Elsevier, Food Chemistry, (241), p. 460-467
DOI: 10.1016/j.foodchem.2017.09.023
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Optimization of microcapsules shell structure to preserve labile compounds: A comparison between microfluidics and conventional homogenization method
Journal article published in 2018 by
Raheleh Ravanfar,
Talita A. Comunian 
,
Robin Dando,
Alireza Abbaspourrad
,
Robin Dando,
Alireza Abbaspourrad
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