Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach-Reference-Cited by-同舟云学术

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Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach

Published:2014-02 Issue: Volume:145 Page:272-277
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Ziming,Peng Zheng,Li Jihua,Li Sidong,Kong Lingxue,Li Puwang,Wang Qinghuang

Funder

Natural Science Foundation of Hainan province

Fundamental Research Funds for (Environment and Plant Protection Research Institute, CATAS

Fundamental Research Funds for Rubber Research Institute, CATAS

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Properties of spray–dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water;Adem;Food Chemistry,2012

2. Preparation and characterization of polysulfone microcapsules for perfume release;Brisa;Chemical Engineering Journal,2012

3. Odor-active compounds of Tahitian vanilla flavour;Brunschwig;Food Research International,2012

4. Microencapsulation of oils using sodium alginate;Chan;Journal of Microencapsulation,2000

5. Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation;Dong;Journal of Food Engineering,2011

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