Swelling and erosion affecting flavor release from glassy particles in water

AIChE Journal

Volumn 50, Issue 12, 2004, Pages 3257-3270

  Bouquerand, P E ^a   Maio, S ^a   Normand, V ^a   Singleton, S ^b   Atkins, D ^b  

^a Analysis and Perception Department   (Switzerland)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

Encapsulated flavor; Erosion; Mass transfer; Swelling; Water diffusion coefficient

Indexed keywords

ENCAPSULATION; EROSION; FLAVORS; PARTICLE SIZE ANALYSIS; SWELLING; WATER;

FLAVOR RELEASE; PARTICLE EROSION;

GLASS;

AGAR; DIMETHYL SULFIDE; EUGENOL; FLAVORING AGENT; MALTODEXTRIN; STARCH HYDROLYSATE; VOLATILE AGENT; WATER;

CHEMICAL ENGINEERING; SWELLING;

AIR; ARTICLE; DIFFUSION COEFFICIENT; ENCAPSULATION; FLAVOR; HYDROGEL; KINETICS; MATHEMATICAL MODEL; MATHEMATICAL PARAMETERS; MICROSCOPY; MODEL; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TEMPERATURE; ULTRAVIOLET SPECTROSCOPY; WATER CONTENT;

EID: 10844221383     PISSN: 00011541     EISSN: None     Source Type: Journal    
DOI: 10.1002/aic.10267     Document Type: Article

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