Flavor encapsulation into chitosan-oleic acid complex particles and its controlled release characteristics during heating processes
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
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1. Application of encapsulated flavors in food products; opportunities and challenges;Food Chemistry;2024-03
2. Flavor retention characteristics of amorphous solid dispersion of flavors, prepared by vacuum-foam- and spray-drying under different conditions;Drying Technology;2023-11-27
3. Nanoencapsulation of α-mangostin using chitosan-oleic acid complexes: Evaluation of storage stability, in vitro release properties in simulated digestive environment, and bioaccessibility;LWT;2023-10
4. Optimization of food-grade colloidal delivery systems for thermal processing applications: a review;Critical Reviews in Food Science and Nutrition;2023-09-19
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