Flavor release from spray-dried amorphous matrix: Effect of lactose content and water plasticization

Food Research International

Volumn 86, Issue , 2016, Pages 147-155

  Li, Runjing ^a,b   Roos, Yrjö H ^b   Miao, Song ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Amorphous matrix; Flavor encapsulation; Glass transition; Mechanical properties; Spray drying

Indexed keywords

BIOACTIVE GLASS; COREMAKING; EFFICIENCY; GLASS; GLASS TRANSITION; MECHANICAL PROPERTIES; MIXTURES; SPRAY DRYING; SUGARS;

AMORPHOUS MATRICES; BIOACTIVE COMPOUNDS; ENCAPSULATION EFFICIENCY; ENCAPSULATION SYSTEMS; FLAVOR ENCAPSULATIONS; MOLECULAR MOBILITY; PROTEIN ISOLATES; RELEASE CHARACTERISTICS;

ENCAPSULATION;

EID: 84973915298     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.06.003     Document Type: Article

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