Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and d-limonene encapsulated in milk protein-Reference-Cited by-同舟云学术

Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and d-limonene encapsulated in milk protein

Published:2006-12 Issue:s2 Volume:41 Page:83-94
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Yuliani Sri,Torley Peter J.,D'Arcy Bruce,Nicholson Timothy,Bhandari Bhesh

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01409.x/fullpdf

Reference37 articles.

1. Encapsulation of Lemon Oil by Paste Method Using β-Cyclodextrin: Encapsulation Efficiency and Profile of Oil Volatiles

2. Flavour retention during high temperature short time extrusion cooking process: a review

3. Expansion and Functional Properties of Corn Starch Extrudates Related to their Molecular Degradation, Product Temperature and Water Content

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