Orange oil stability in spray dry delivery systems

Author:

Subramaniam Anandaraman,Veazey Robert L.,Schober Amanda,Rada Alison,Rong Yunhong,van Sleeuwen Rutger M.T.,Golding Robert,Zhang Suying,Normand Valery

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference23 articles.

1. Stickiness in foods: A review of mechanisms and test methods;Adhikari;International Journal of Food Properties,2001

2. Using low-field NMR to infer the physical properties of glassy oligosaccharide/water mixtures;Aeberhardt;Biomacromolecules,2007

3. Stability of encapsulated orange peel oil;Anandaraman;Food Technology,1986

4. Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions;Avaltroni;Carbohydrate Polymers,2004

5. Spray drying of food flavors – V: Factors influencing shelf life of encapsulated orange peel oil;Baisier;Perfumer and Flavorist,1989

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