Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach

Food Chemistry

Volumn 145, Issue , 2014, Pages 272-277

  Yang, Ziming ^a   Peng, Zheng ^a   Li, Jihua ^a   Li, Sidong ^a   Kong, Lingxue ^c   Li, Puwang ^a   Wang, Qinghuang ^a,b  

^a INSTITUTE OF TROPICAL BIOSCIENCE AND BIOTECHNOLOGY   (China)

^b National Center of Important Tropical Crops Engineering and Technology Research   (China)

^c DEAKIN UNIVERSITY   (Australia)

Author keywords

Complex coacervation; Flavour; Microcapsule; Vanilla oil

Indexed keywords

CHEMICAL CROSS-LINKING; COMPLEX COACERVATION; ENCAPSULATION EFFICIENCY; LASER CONFOCAL MICROSCOPY; MICROCAPSULES; PHYSICAL INTERACTIONS; SCANNING ELECTRON MICROGRAPHS; VANILLA OIL;

CHITOSAN; CROSSLINKING; FLAVORS; MULTILAYERS; OILS AND FATS; SCANNING ELECTRON MICROSCOPY; STABILITY; THERMOANALYSIS; VISCOSITY;

ENCAPSULATION;

CHITOSAN; GENIPIN; GUM ARABIC; VEGETABLE OIL; FLAVORING AGENT; IRIDOID; MICROCAPSULE;

ABSORPTION; ARTICLE; CHEMICAL BOND; CHEMICAL INTERACTION; COACERVATION; CONFOCAL MICROSCOPY; CROSS LINKING; DIFFERENTIAL SCANNING CALORIMETRY; ENCAPSULATION; FLAVOR; FOOD INDUSTRY; HUMIDITY; INFRARED SPECTROMETRY; MICROCAPSULE; MICROENCAPSULATION; NONHUMAN; PARTICLE SIZE; PH; SCANNING ELECTRON MICROSCOPY; THERMOSTABILITY; VANILLA; VISCOSITY; CHEMISTRY; FOOD HANDLING; INFRARED SPECTROSCOPY; PROCEDURES;

CAPSULES; CHITOSAN; FLAVORING AGENTS; FOOD HANDLING; IRIDOIDS; MICROSCOPY, CONFOCAL; MICROSCOPY, ELECTRON, SCANNING; PLANT OILS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; VANILLA;

EID: 84883630170     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.074     Document Type: Article

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