Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity
- 31 March 2001
- journal article
- Published by Elsevier in Innovative Food Science & Emerging Technologies
- Vol. 2 (1) , 55-61
- https://doi.org/10.1016/s1466-8564(01)00019-4
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- Protein inactivation in amorphous sucrose and trehalose matrices: effects of phase separation and crystallizationBiochimica et Biophysica Acta (BBA) - General Subjects, 1998
- Encapsulation of food ingredientsCritical Reviews in Food Science and Nutrition, 1993
- Factors affecting retention in spray-drying microencapsulation of volatile materialsJournal of Agricultural and Food Chemistry, 1990