Dynamics in Polysaccharide Glasses and Their Impact on the Stability of Encapsulated Flavors-Reference-Cited by-同舟云学术

Dynamics in Polysaccharide Glasses and Their Impact on the Stability of Encapsulated Flavors

Published:2015-06-09 Issue:1 Volume:11 Page:20-33
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Sahni Ekneet K.,Thakur Meena,Chaney Michael A.,Sherman Gregory,Siegel David Paul,Pikal Michael J.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-015-9405-4.pdf

Reference51 articles.

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3. L. Doorn, F. Campanile Gum s and Stabilisers for the Food Industry (2006), pp. 268–274

4. M. Porzio, Food Technol. 66, 52–64 (2012)

5. G.A. Reineccius, Dry. Technol. 22, 1289–1324 (2004)

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