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

Author:

Hu Jing12ORCID,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

Reference78 articles.

1. Encapsulation of orange and lavender essential oils in chitosan nanospherical particles and its application in leather for aroma enrichment;Punitha V;Surf Interfaces,2017

2. Preparation and release mechanism of lavender oil microcapsules with different combinations of coating materials;Zhang R;Flavour Frag J,2019

3. Preparation and application of flavor and fragrance capsules;He L;Polym Chem,2018

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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