Use of proteins for the delivery of flavours and other bioactive compounds

Food Hydrocolloids

Volumn 86, Issue , 2019, Pages 62-69

  Reineccius, Gary ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL BONDS; EMULSIFICATION; OILS AND FATS; SPRAY DRYING;

BIOACTIVE COMPOUNDS; BIOACTIVES; FLAVOURINGS; FOOD INGREDIENTS; FUNCTIONAL PROPERTIES; PERFORMANCE; POSITIVELY CHARGED; SPRAY DRYING PROCESS; SPRAY-DRYING; WALL MATERIALS;

PROTEINS;

EID: 85051568368     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.01.039     Document Type: Review

References (25)

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