Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from Aloididae aloidi-Reference-Cited by-同舟云学术

Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from Aloididae aloidi

Published:2021-09-21 Issue:12 Volume:56 Page:6484-6496
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Bu Ying¹,He Wei¹,Zhu Lunwei¹,Zhu Wenhui¹,Li Jianrong¹,Liu He¹^ORCID,Li Xuepeng¹

Affiliation:

1. College of Food Science and Engineering Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15341

Reference28 articles.

1. Gelation Mechanism of Surimi Studied by1H NMR Relaxation Measurements

2. Cruciferin nanoparticles: Preparation, characterization and their potential application in delivery of bioactive compounds

3. Microencapsulation of Curcumin by a Spray-Drying Technique Using Gum Arabic as Encapsulating Agent and Release Studies

4. Microencapsulation of Turmeric Oleoresin by Spray Drying and In Vitro Release Studies of Microcapsules

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