Encapsulation of Hydrophobic Compounds in Sugar Matrixes by Freeze-Drying
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-1649-9_1
Reference14 articles.
1. Pellicer JA, Fortea MI, Trabal J et al (2019) Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed. Powder Technol 347:179–185. https://doi.org/10.1016/j.powtec.2019.03.010
2. Xiao Z, Hou W, Kang Y et al (2019) Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes. Food Hydrocoll 97:105202. https://doi.org/10.1016/j.foodhyd.2019.105202
3. Han L, Hu B, Ratcliffe I et al (2020) Octenyl-succinylated inulin for the encapsulation and release of hydrophobic compounds. Carbohydr Polym 238:116199. https://doi.org/10.1016/j.carbpol.2020.116199
4. Aksoylu Özbek Z, Günç EP (2020) Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: interaction effects of whey protein, maltodextrin, and gum Arabic by D-optimal mixture design approach. Food Hydrocoll 107:105909. https://doi.org/10.1016/j.foodhyd.2020.105909
5. Copado CN, Diehl BWK, Ixtaina VY et al (2017) Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios. LWT Food Sci Technol 86:408–417. https://doi.org/10.1016/j.lwt.2017.08.010
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3