A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

Journal of the Science of Food and Agriculture

Volumn 94, Issue 8, 2014, Pages 1482-1494

  Xiao, Zuobing ^a   Liu, Wanlong ^a   Zhu, Guangyong ^a   Zhou, Rujun ^a   Niu, Yunwei ^a  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Application; Complex coacervation; Flavour and essential oils; Preparation; Protein and polysaccharide

Indexed keywords

ACACIA SENEGAL; ANIMALIA; GLYCINE MAX; PISUM SATIVUM;

ESSENTIAL OIL; FIBROIN; FLAVORING AGENT; GELATIN; MILK PROTEIN; POLYSACCHARIDE; PROTEIN; SOYBEAN PROTEIN; VEGETABLE PROTEIN; WHEY PROTEIN;

AGRICULTURE; ANIMAL; DRUG FORMULATION; DRUG INDUSTRY; FOOD INDUSTRY; PROCEDURES; TEXTILE;

AGRICULTURE; ANIMALS; DRUG COMPOUNDING; DRUG INDUSTRY; FIBROINS; FLAVORING AGENTS; FOOD INDUSTRY; GELATIN; MILK PROTEINS; OILS, VOLATILE; PLANT PROTEINS; POLYSACCHARIDES; PROTEINS; SOYBEAN PROTEINS; TEXTILES;

EID: 84900534956     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6491     Document Type: Review

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