Comparative study on the effect of two drying methods on the guest encapsulation behavior of osmanthus flavor‐2‐hydroxypropyl‐β‐cyclodextrin inclusion complex-Reference-Cited by-同舟云学术

Comparative study on the effect of two drying methods on the guest encapsulation behavior of osmanthus flavor‐2‐hydroxypropyl‐β‐cyclodextrin inclusion complex

Published:2020-09-22 Issue:1 Volume:36 Page:84-98
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Hu Jing¹²^ORCID,Du Peiting¹,Liu Shanshan¹,Liu Qinghe¹,Deng Weijun³

Affiliation:

1. School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai P. R. China

2. Department of Chemical Engineering Parkville Victoria Australia

3. School of Chemical and Environmental Engineering Shanghai Institute of Technology Shanghai P. R. China

Funder

Natural Science Foundation of Shanghai

Shanghai Institute of Technology

University of Melbourne

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3619

Reference78 articles.

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4. Development and characterization of bioactive alginate microcapsules with cedarwood essential oil

5. Sustained‐release properties of cotton fabrics impregnated with nanotuberose fragrance;Hu J;J Appl Polym Sci,2015

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