Preparation and characterization of single and dual propylene oxide and octenyl succinic anhydride modified starch carriers for the microencapsulation of essential oils
Author:
Affiliation:
1. Department of Food Science and Technology
2. Kaunas University of Technology
3. LT-50254 Kaunas
4. Lithuania
5. Department of Polymer Chemistry and Technology
Abstract
Modification with propylene oxide and octenyl succinic anhydride was used to produce modified potato starch derivatives suitable for the encapsulation of essential oils.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00775A
Reference45 articles.
1. MICROENCAPSULATION BY SPRAY DRYING
2. The Spray Drying of Food Flavors
3. Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors
4. Flavour encapsulation and controlled release - a review
5. Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
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