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Volumn 28, Issue 3, 2008, Pages 374-379

Temperature responsive hydroxypropyl cellulose for encapsulation

Author keywords

Controlled release; Flavor encapsulation; Temperature responsive polymers

Indexed keywords

ENCAPSULATION; FLAVORS; HYDROGELS; THERMAL EFFECTS;

EID: 39749099475     PISSN: 09284931     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.msec.2007.04.012     Document Type: Article
Times cited : (28)

References (15)
  • 1
  • 12
    • 39749169294 scopus 로고    scopus 로고
    • J.F. Bouwmeesters, K.B. De Roos, Process for preparing beads as food additive and product thereof, USPTO Patent Full-Text and Image Database, United States of America, 6,929,814, 2005.
    • J.F. Bouwmeesters, K.B. De Roos, Process for preparing beads as food additive and product thereof, USPTO Patent Full-Text and Image Database, United States of America, 6,929,814, 2005.
  • 13
    • 39749089506 scopus 로고    scopus 로고
    • D.J. Wampler, J. Soper, T. Pearl, Method of flavoring and mechanically processing foods with polymer encapsulated flavor oils, USPTO Patent Full-Text and Image Database, United States of America, 5,759,599, 1995.
    • D.J. Wampler, J. Soper, T. Pearl, Method of flavoring and mechanically processing foods with polymer encapsulated flavor oils, USPTO Patent Full-Text and Image Database, United States of America, 5,759,599, 1995.


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.