Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum

Food Research International

Volumn 66, Issue , 2014, Pages 454-462

  Santos, Milla G ^a   Carpinteiro, Débora A ^a   Thomazini, Marcelo ^a   Rocha Selmi, Glaucia A ^a   da Cruz, Adriano G ^b   Rodrigues, Christiane E C ^a   Favaro Trindade, Carmen S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b Federal Institute of Education   (Brazil)

Author keywords

Confocal; Cooling agent; DSC; FT IR; Release control; Sorption isotherms; Time intensity

Indexed keywords

ADSORPTION ISOTHERMS; COOLING; COREMAKING; DIFFERENTIAL SCANNING CALORIMETRY; EFFICIENCY; EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; INFRARED SPECTROSCOPY; ISOTHERMS; MONOTERPENES; SCANNING ELECTRON MICROSCOPY; SUGAR SUBSTITUTES; THERMAL PROCESSING (FOODS);

CONFOCAL; COOLING AGENTS; DSC; RELEASE CONTROL; SORPTION ISOTHERMS; TIME INTENSITIES;

ENCAPSULATION;

EID: 84910021462     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.10.010     Document Type: Article

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