The loss of OSA-modified starch emulsifier property during the high-pressure homogeniser and encapsulation of multi-flavour bergamot oil by spray drying

International Journal of Food Science and Technology

Volumn 47, Issue 11, 2012, Pages 2325-2333

  Penbunditkul, Pailin ^a   Yoshii, Hidefumi ^b   Ruktanonchai, Uracha ^c   Charinpanitkul, Tawatchai ^a   Assabumrungrat, Suttichai ^a   Soottitantawat, Apinan ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b KAGAWA UNIVERSITY   (Japan)

^c NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Bergamot oil; Encapsulation; Retention; Spray drying

Indexed keywords

AIR INLET TEMPERATURE; BERGAMOT OIL; CARRIER SOLUTIONS; CHEMICAL FUNCTIONAL GROUPS; D-LIMONENE; EMULSIFICATION PROCESS; EMULSION DROPLETS; HIGH-SPEED; HOMOGENISATION; LINALYL ACETATE; OIL CONTENTS; OPTIMAL VALUES; RETENTION; WALL MATERIALS; WAXY MAIZE STARCH;

ALCOHOLS; EMULSIONS; ENCAPSULATION; FUNCTIONAL GROUPS; SPRAY DRYING;

EMULSIFICATION;

ZEA MAYS;

EID: 84867995495     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03106.x     Document Type: Article

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