Production of a transparent lavender flavour nanocapsule aqueous solution and pyrolysis characteristics of flavour nanocapsule

Journal of Food Science and Technology

Volumn 52, Issue 7, 2015, Pages 4607-4612

  Zhu, Guangyong ^a   Xiao, Zuobing ^a   Zhou, Rujun ^a   Feng, Nienie ^a  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Flavour nanocapsule; Kinetics; Pyrolysis; Thermogravimetric

Indexed keywords

ENZYME KINETICS; KINETIC PARAMETERS; PYROLYSIS; SENSORY PERCEPTION; COREMAKING; ENCAPSULATION; KINETICS; SOLUTIONS; VAPORIZATION;

BETA-CYCLODEXTRIN; CHEMICAL INTERACTIONS; INCLUSION COMPLEX; LEVELING OFFS; PYROLYSIS CHARACTERISTICS; TEMPERATURE RANGE; THERMO-GRAVIMETRIC; WALL MATERIALS; MICROCAPSULES; ROOM TEMPERATURE;

NANOCAPSULES;

LAVANDULA;

EID: 84933677648     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1465-9     Document Type: Article

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