Effect of oil-droplet and powder size on the retention of allyl sulfide in spray-dried powder using modified starch as emulsifier-Reference-Cited by-同舟云学术

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Effect of oil-droplet and powder size on the retention of allyl sulfide in spray-dried powder using modified starch as emulsifier

Published:2024-04-19 Issue:6 Volume:42 Page:1089-1097
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Takashige Shisei¹,Sultana Afroza²,Yoshii Hidefumi³

Affiliation:

1. Department of Applied Biological Chemistry, Osaka Metropolitan University, Sakai, Japan

2. Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh

3. Department of Food Science and Human Nutrition, Setsunan University, Hirakata, Japan

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2024.2342966

Reference38 articles.

1. Multisensory processes in flavour perception and their influence on food choice

2. Quéré, L.; Étiévant, J. L.; X, P. Flavour Research at the Dawn of the Twenty-First Century-Proceedings of the 10th Weurman Flavour Research Symposium. In Flavour Research at the Dawn of the Twentyfirst CenturyProceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25–28 June, 2002. Editions Tec & Doc.

3. Flavor retention characteristics of amorphous solid dispersion of flavors, prepared by vacuum-foam- and spray-drying under different conditions

4. Encapsulation of Nanoparticles of d-Limonene by Spray Drying: Role of Emulsifiers and Emulsifying Techniques

5. Allylsulfide constituents of garlic volatile oil as antimicrobial agents

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