Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes-Reference-Cited by-同舟云学术

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Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes

Published:2019-12 Issue: Volume:97 Page:105202
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xiao Zuobing,Hou Wenjing,Kang Yanxiang,Niu Yunwei,Kou Xingran

Funder

National Key Research and Development Program Nanotechnology Specific

National Natural Science Foundation of China

Shanghai Engineering Technology Research Center of Fragrance and Flavour

Shanghai Pujiang Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Factors controlling flavors binding constants to cyclodextrins and their applications in foods;Astray;Food Research International,2010

2. Nano- and micro-structured assemblies for encapsulation of food ingredients;Augustin;Chemical Society Reviews,2009

3. Electrospinning of cyclodextrin/linalool-inclusion complex nanofibers: Fast-dissolving nanofibrous web with prolonged release and antibacterial activity;Aytac;Food Chemistry,2017

4. Effect of cyclodextrins and Mexican oregano ( Lippia graveolens Kunth) chemotypes on the microencapsulation of essential oil;Barbieri;Industrial Crops and Products,2018

5. Applications of cyclodextrins in cosmetic products: A review;Buschmann,2002

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