Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: Yeast cells-Reference-Cited by-同舟云学术

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Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: Yeast cells

Published:2016-12 Issue: Volume:148 Page:220-228
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Pham-hoang Bao Ngoc,Voilley Andrée,Waché Yves

Funder

Région Bourgogne/Europe PRESAGE

BPI

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference41 articles.

1. The effect of sugars on the retention of ethyl butyrate by gellan gels;Evageliou;Food Chem.,2014

2. Reducing salt and fat content: impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses;Saint-Eve;Food Chem.,2009

3. Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices;Lauverjat;J. Food Eng.,2009

4. Recent developments in microencapsulation of food ingredients;Desai;Dry Technol.,2005

5. Encapsulation of food ingredients;Shahidi;Crit. Rev. Food Sci. Nutr.,1993

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