Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 1713-1720

  Gharsallaoui, Adem ^a   Roudaut, Gaëlle ^a   Beney, Laurent ^a   Chambin, Odile ^a   Voilley, Andrée ^a   Saurel, Rémi ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Flavours; Microencapsulation; Multilayer emulsions; Release; Spray drying; Water activity

Indexed keywords

DIFFUSION MECHANISMS; DRIED POWDER; DROPLET STABILITY; DRY POWDERS; ENCAPSULATED COMPOUNDS; ETHYL ESTERS; FLAVOURS; FTIR; INTERFACIAL INTERACTION; MICROENCAPSULATION; NOVEL TECHNIQUES; OIL DROPLETS; OIL-IN-WATER EMULSION DROPLETS; PEA PROTEINS; PHYSICAL INTEGRITY; POSITIVE EFFECTS; PROTECTIVE EFFECTS; RELEASE; RELEASE CHARACTERISTICS; RELEASE PROFILES; SECONDARY STRUCTURES; VOLATILE COMPOUNDS; WATER ACTIVITY;

DIMENSIONAL STABILITY; EMULSIFICATION; EMULSIONS; ENCAPSULATION; FLAVOR COMPOUNDS; POWDERS; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

DRYING;

ACETIC ACID ETHYL ESTER; GLOBULIN; PECTIN; WATER;

BETA SHEET; CHEMICAL STRUCTURE; CONFERENCE PAPER; DIFFERENTIAL SCANNING CALORIMETRY; DIFFUSION; EMULSION; FLAVOR; FOURIER TRANSFORM INFRARED PHOTOACOUSTIC SPECTROSCOPY; MICROENCAPSULATION; SPRAY DRYING;

PISUM SATIVUM;

EID: 84857051506     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.028     Document Type: Conference Paper

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