Encapsulation of Flavors
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-80056-7_4
Reference45 articles.
1. Arora A, Damodaran S (2010) Competitive binding of off-flavor compounds with soy protein and β-cyclodextrin in a ternary system: a model study. J Am Oil Chem Soc 87(6):673–679
2. Astray G, Mejuto J, Simal-Gandara J (2020) Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes. Food Hydrocoll 106:105–882
3. Bhandari BR, D’Arc BR, Thi Bich LL (1998) Lemon oil to β-cyclodextrin ratio effect on the inclusion efficiency of β-cyclodextrin and the retention of oil volatiles in the complex. J Agric Food Chem 46(4):1494–1499
4. Bhandari BR, D’Arc BR, Padukka I (1999) Encapsulation of lemon oil by paste method using β-cyclodextrin: encapsulation efficiency and profile of oil volatiles. J Agric Food Chem 47(12):5194–5197
5. Costa P, Lobo JMS (2001) Modeling and comparison of dissolution profiles. Eur J Pharm Sci 13(2):123–133
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