Preparation and structural characterization of different amylose-flavor molecular inclusion complexes-Reference-Cited by-同舟云学术

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Preparation and structural characterization of different amylose-flavor molecular inclusion complexes

Published:2017-10-20 Issue:1-2 Volume:70 Page:1700101
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Feng Tao¹,Wang Hui¹,Wang Ke¹,Liu Yi¹,Rong Zhiwei¹,Ye Ran²,Zhuang Haining³,Xu Zhimin⁴,Sun Min¹

Affiliation:

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

2. Roha USA; St. Louis MO USA

3. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences; National Engineering Research Center of Edible Fungi; Shanghai P. R. China

4. School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA USA

Funder

Shanghai Education Committee

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference43 articles.

1. Comparative effect of the addition of α-, β-, or γ-cyclodextrin on main sensory and physico-chemical parameters;Andreu-Sevilla;J. Food Sci,2011

2. Recent developments in microencapsulation of food ingredients;Desai;Drying Technol,2005

3. Detailed structure of the Vh-amylose-iodine complex: A linear polyiodine chain;Bluhm;Carbohydr. Res,1981

4. Formation and crystallization of amylose-monoglyceride complex in a starch matrix;Tufvesson;Carbohydr. Polym,2000

5. Facile synthesis and structural characterization of amylose-fatty acid inclusion complexes;Cao;Macromol. Biosci,2015

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3. Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications;Frontiers in Nutrition;2023-03-02

4. Amylose-Based Green Nanoparticles as Carriers in Drug Delivery and Controlled Release Applications;Handbook of Green and Sustainable Nanotechnology;2023

5. Testing tools and physical, chemical, and microbiological characterization of microencapsulated systems;Microencapsulation in the Food Industry;2023

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