Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 1, 2008, Pages 220-226

  Tapanapunnitikul, Onanong ^a,b   Chaiseri, Siree ^a   Peterson, Devin G ^b   Thompson, Donald B ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Flavor encapsulation; High amylose maize starch; Native starch lipid; Starch inclusion complex

Indexed keywords

AMYLOSE; FLAVORING AGENT; WATER;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; MAIZE; PRECIPITATION; SOLUBILITY; X RAY DIFFRACTION;

AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; FLAVORING AGENTS; PRECIPITATION; SOLUBILITY; WATER; X-RAY DIFFRACTION; ZEA MAYS;

ZEA MAYS;

EID: 38549149704     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071619o     Document Type: Article

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