Flavor retention characteristics of amorphous solid dispersion of flavors, prepared by vacuum-foam- and spray-drying under different conditions-Reference-Cited by-同舟云学术

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

Published:2023-11-27 Issue:2 Volume:42 Page:227-237
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Nitta Yuna¹,Sato Haruna¹,Yamamoto Rina¹,Imanaka Hiroyuki¹,Ishida Naoyuki²,Imamura Koreyoshi¹

Affiliation:

1. Department of Applied Chemistry, Graduate School of Natural Science and Technology, Okayama University, Okayama, Japan

2. Department of Chemical Engineering and Material Sciences, Faculty of Science and Engineering, Doshisha University, Kyoto-fu, Japan

Funder

Tojuro Iijima Foundation for Food Science and Technology

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2023.2285413

Reference40 articles.

1. Recent Developments in Microencapsulation of Food Ingredients

2. Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

3. Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application

4. Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unlocking the Potential of Spray Drying for Agro-products: Exploring Advanced Techniques, Carrier Agents, Applications, and Limitations;Food and Bioprocess Technology;2024-08-21

2. Effect of oil-droplet and powder size on the retention of allyl sulfide in spray-dried powder using modified starch as emulsifier;Drying Technology;2024-04-19

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