SCOPUS 정보 검색 플랫폼

Flavour and Fragrance Journal

Volumn 24, Issue 1, 2009, Pages 17-24

Formation and characterization of microcapsules by complex coacervation with liquid or solid aroma cores

(3) Leclercq, Segolena a Harlander, Kristin R a Reineccius, Gary A a

a UNIVERSITY OF MINNESOTA (United States)

Author keywords

Coacervation; Encapsulation; Flavour; Storage stability

Indexed keywords

AROMA COMPOUNDS; CAPSULE FORMATION; CARRIER MATERIAL; COACERVATE; COACERVATION; COMPLEX COACERVATION; CROSSLINKED; FLAVOUR; GLUTARALDEHYDE; LIMONENE OXIDE; MANUFACTURING PARAMETERS; MEDIUM CHAIN TRIGLYCERIDES; MICROCAPSULES; MODIFIED STARCHES; PROCESS PARAMETERS; SENSITIVE MATERIALS; SOLID CORE; SPRAY-DRIED POWDERS; STORAGE STABILITY; STORAGE STUDIES; WALL MATERIALS; WATER UPTAKE RATES;

ALDEHYDES; LIQUIDS; OXIDATION;

ENCAPSULATION;

FLAVORING AGENT; GELATIN; GLUTARALDEHYDE; GUM ARABIC; LIMONENE; MEDIUM CHAIN TRIACYLGLYCEROL; MENTHOL; WATER;

AROMA; ARTICLE; COACERVATION; COMPLEX FORMATION; CROSS LINKING; FLAVOR; FREEZE DRYING; MICROCAPSULE; MICROENCAPSULATION; MOISTURE; OXIDATION; POWDER; PROCESS OPTIMIZATION; SPRAY DRYING; STORAGE TEMPERATURE; WATER TRANSPORT; WETTABILITY;

EID: 64549150193 PISSN: 08825734 EISSN: 10991026 Source Type: Journal
DOI: 10.1002/ffj.1911 Document Type: Article

Times cited : (102)

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