Impact of water on flavor delivery systems

Gums and Stabilisers for the Food Industry 15

Volumn , Issue , 2010, Pages 275-281

  Bouquerand, P E ^a   Normand, V ^b  

^a Email:   (Switzerland)

^b Firmenich Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84899799028     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (10)

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2. A. Madene, Int. Journal of Food Science &Technology, 2006, 41, 1-21.
3. P.E. Bouquerand et al., AIChE Journal, 2004, 50, 3257-3270.
4. F. Avaltroni et al, Carbohydrate Polymers, 2004, 58, 323-334.
5. H.M. Spurlin et al., Journal of Polymer Science, 1946,1, 63-74.
6. V. Normand et al., AgroFOOD industry hi-tech, 2009, 20,14-17.
7. D. Benczedi et al, Macromolecules, 1998, 31, 3055-3061.
8. A. Gharsallaoui, Food Research International, 2007, 40, 1107-1121.
9. P.-E. Bouquerand et al., Food Biophysics, 2008, 3, 182-185.
10. V. Normand et al, Starch/Starke, 2007, 59, 100-102.