Flavour encapsulation and controlled release – a review
- 1 December 2005
- journal article
- review article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 41 (1), 1-21
- https://doi.org/10.1111/j.1365-2621.2005.00980.x
Abstract
No abstract availableKeywords
This publication has 111 references indexed in Scilit:
- The use of spray drying to microencapsulate 2‐acetyl‐1‐pyrroline, a major flavour component of aromatic riceInternational Journal of Food Science & Technology, 2003
- Modeling the droplet deposition behavior on a single particle in fluidized bed spray granulation processPowder Technology, 2001
- Structures and Properties of Commercial Maltodextrins from Corn, Potato, and Rice StarchesStarch ‐ Stärke, 2000
- Encapsulation of Lemon Oil by Paste Method Using β-Cyclodextrin: Encapsulation Efficiency and Profile of Oil VolatilesJournal of Agricultural and Food Chemistry, 1999
- Pressure- and heat-induced gelation of mixed β-lactoglobulin/polysaccharide solutions: scanning electron microscopy of gelsFood Hydrocolloids, 1999
- On the Molecular Characteristics, Compositional Properties, and Structural-Functional Mechanisms of Maltodextrins: A ReviewCritical Reviews in Food Science and Nutrition, 1998
- Comparison of Oxidation of Methyl Linoleate Encapsulated with Gum Arabic by Hot-Air-Drying and Freeze-DryingJournal of Agricultural and Food Chemistry, 1997
- THE ROLE OF THEORETICAL AND MATHEMATICAL MODELLING EN SCALE-UPDrying Technology, 1994
- Retarded Oxidation of Liquid Lipids Entrapped in Matrixes of Saccharides or ProteinsBioscience, Biotechnology, and Biochemistry, 1992
- Flavor encapsulationFood Reviews International, 1989