Formulation of banana aroma impact ester in water-based microemulsion nano-delivery system for flavoring applications using sucrose laurate surfactant-Reference-Cited by-同舟云学术

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Formulation of banana aroma impact ester in water-based microemulsion nano-delivery system for flavoring applications using sucrose laurate surfactant

Published:2011 Issue: Volume:1 Page:1821-1827
ISSN:2211-601X
Container-title:Procedia Food Science
language:en
Short-container-title:Procedia Food Science

Author:

Edris Amr E.,Malone Clare R.

Publisher

Elsevier BV

Subject

General Medicine

Reference14 articles.

1. Influence of flavor solvent on flavor release and perception in sugar-free chewing gum;Potineni;J Agric and Food Chem,2008

2. A potential delivery systems for bioactives in food;Flanagan;Crit Rev in Food Sci and Nutr,2006

3. Emulsification properties of polyesters and sucrose ester blend I: carbohydrate fatty acid polyesters;Akho;J Amer Oil Chem Soc,1992

4. Effect of added salt on three-phase behavior in a sucrose monoalkanoate system;Aramaki;Langmuir,1997

5. Organoleptic characteristics of flavor materials;Mosciano;Perfumer & Flavorist,1991

Cited by 4 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. Microemulsion Systems: Generalities and Fields of Application;European Journal of Pharmaceutical Research;2023-07-20

2. Solubilization and release of fragrance agents in the aqueous solution of CO 2 switchable surfactants;Journal of Surfactants and Detergents;2021-11-05

3. MICROEMULSIONS: COMPONENTS, CHARACTERISTICS, POTENTIALITIES IN FOOD CHEMISTRY AND OTHER APPLICATIONS;Química Nova;2015

4. Sugar Fatty Acid Esters;Polar Lipids;2015

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