An investigation of flavor encapsulation comprising of regenerated cellulose as core and carboxymethyl cellulose as wall

Iranian Polymer Journal (English Edition)

Volumn 22, Issue 9, 2013, Pages 689-695

  Ma, Ming ^a,b   Tan, Lanlan ^b   Dai, Ya ^b   Zhou, Jinping ^a  

^a WUHAN UNIVERSITY   (China)

^b China Tobacco Chuanyu Industrial Corporation   (China)

Author keywords

Flavor encapsulation; Flavor retention; Menthol; Regenerated cellulose particles

Indexed keywords

CARBOXYMETHYL CELLULOSE; ENCAPSULATION EFFICIENCY; FLAVOR ENCAPSULATIONS; FLAVOR RETENTION; FOURIER TRANSFORM INFRA REDS; MENTHOL; MICRO-CRYSTALLINE CELLULOSE; REGENERATED CELLULOSE;

CELLULOSE; CHROMATOGRAPHIC ANALYSIS; FOOD PROCESSING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MONOTERPENES; SCANNING ELECTRON MICROSCOPY; SOL-GELS;

ENCAPSULATION;

EID: 84880758430     PISSN: 10261265     EISSN: 17355265     Source Type: Journal    
DOI: 10.1007/s13726-013-0167-x     Document Type: Article

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