Add to ORKGEncapsulation of d-limonene flavors using spray drying: Effect of the addition of emulsifier
International audienceEngineering the interface of oil-in-water emulsion droplets with biopolymers t...
11. International Congress on Engineering and Food (ICEF) - Athens (Grèce) - 22-26 mai 2011Aroma enc...
International audienceEdible films may act as carriers of active molecules, such as flavors. This po...
Submicron emulsion particles of d-limonene prepared by a microfluidizer and ultrasound were spray dr...
Submicron emulsion particles of d-limonene prepared by a microfluidizer and ultrasound were spray dr...
International audienceSpray-drying process has been used for decades to encapsulate food ingredients...
The flavor inclusion powder was prepared by spray drying, using the combined encapsulation method of...
Microencapsulation is a rapidly expanding technology which is a unique way to package materials in t...
The stability of encapsulated d-limonene, which was prepared by spray drying, was studied in view of...
The encapsulation of flavors is the important process in food industry. The encapsulation of flavors...
In spite of the advances in flavour research, the prediction and control of flavour performance in c...
[Abstract]Oil-in-water-type (O/W) emulsions containing flavoring and fragrance ingredients are exten...
This article reports on modified chitosan as an alternative substance for protecting loss of volatil...
AbstractOil bodies are natural emulsions that can be extracted from oil seeds and have previously be...
164-172Health consciousness of the people has increased the interest of researchers on processing an...
International audienceEngineering the interface of oil-in-water emulsion droplets with biopolymers t...
11. International Congress on Engineering and Food (ICEF) - Athens (Grèce) - 22-26 mai 2011Aroma enc...
International audienceEdible films may act as carriers of active molecules, such as flavors. This po...
Submicron emulsion particles of d-limonene prepared by a microfluidizer and ultrasound were spray dr...
Submicron emulsion particles of d-limonene prepared by a microfluidizer and ultrasound were spray dr...
International audienceSpray-drying process has been used for decades to encapsulate food ingredients...
The flavor inclusion powder was prepared by spray drying, using the combined encapsulation method of...
Microencapsulation is a rapidly expanding technology which is a unique way to package materials in t...
The stability of encapsulated d-limonene, which was prepared by spray drying, was studied in view of...
The encapsulation of flavors is the important process in food industry. The encapsulation of flavors...
In spite of the advances in flavour research, the prediction and control of flavour performance in c...
[Abstract]Oil-in-water-type (O/W) emulsions containing flavoring and fragrance ingredients are exten...
This article reports on modified chitosan as an alternative substance for protecting loss of volatil...
AbstractOil bodies are natural emulsions that can be extracted from oil seeds and have previously be...
164-172Health consciousness of the people has increased the interest of researchers on processing an...
International audienceEngineering the interface of oil-in-water emulsion droplets with biopolymers t...
11. International Congress on Engineering and Food (ICEF) - Athens (Grèce) - 22-26 mai 2011Aroma enc...
International audienceEdible films may act as carriers of active molecules, such as flavors. This po...