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Volumn 17, Issue 1, 2006, Pages 45-52

Mechanism of Romascone® release from hydrolyzed vinyl acetate nanoparticles: Thermogravimetric method

Author keywords

Interaction polymer matrix volatile molecule; Kinetics (polym.); Nanoparticles; Solubility; Thermogravimetric analysis (TGA)

Indexed keywords

CROSSLINKING; DIFFUSION; EVAPORATION; MIXING; PHASE TRANSITIONS; POLYVINYL ACETATES; REACTION KINETICS; SOLUBILITY; THERMAL EFFECTS; THERMOGRAVIMETRIC ANALYSIS; VAPOR PRESSURE; VOLUME FRACTION;

EID: 33644778562     PISSN: 10427147     EISSN: 10991581     Source Type: Journal    
DOI: 10.1002/pat.702     Document Type: Article
Times cited : (14)

References (12)
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    • Normand, V.1    Avison, S.2    Parker, A.3
  • 6
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    • Sensory attributes and the way we perceive them
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    • Meilgaard, M.1    Civille, B.2    Carr, T.3
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    • The physicochemical basis of perfume, performance in consumer products
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    • Flavor encapsulation using polymer-based delivery systems
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    • Benczédi D. Flavor encapsulation using polymer-based delivery systems. In Food Flavor Technology, Taylor AJ (ed.). Sheffield Academic Press, 2002; 152-166.
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  • 11
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    • The rate of starch gelatinization as observed by PFG-NMR measurement of water diffusivity in rice starch/water mixtures
    • Gomi YI, Fukuoka M, Mihori T, Watanabe H. The rate of starch gelatinization as observed by PFG-NMR measurement of water diffusivity in rice starch/water mixtures. J. Food Eng. 1998; 36: 359-369.
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    • Gomi, Y.I.1    Fukuoka, M.2    Mihori, T.3    Watanabe, H.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.