共 8 条
[1]
The use of spray drying to microencapsulate 2‐acetyl‐1‐pyrroline; a major flavour component of aromatic rice[J] Muanmai Apintanapong;Athapol Noomhorm International Journal of Food Science & Technology 2003,
[2]
Starch based spherical aggregates: reconfirmation of the role of amylose on the stability of a model flavouring compound; vanillin[J] Tejashree A Tari;Rekha S Singhal Carbohydrate Polymers 2002,
[3]
Interactions between flavor compounds and food ingredients and their influence on flavor perception[J] E. Guichard Food Reviews International 2002,
[4]
Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity[J] Hidefumi Yoshii;Apinan Soottitantawat;Xiang-Dong Liu;Takuroh Atarashi;Takeshi Furuta;Shizuo Aishima;Masaaki Ohgawara;Pekka Linko Innovative Food Science and Emerging Technologies 2001,
[5]
Whey Protein-based Microcapsules Prepared by Double Emulsification and Heat Gelation[J] Sung Je Lee;Moshe Rosenberg LWT - Food Science and Technology 2000,
[6]
Preparation and evaluation of microspheres prepared from whey protein isolate[J] B. A. Heelan;O. I. Corrigan Journal of Microencapsulation 1998,
[7]
Effect of food composition and microstructure on volatile flavour release[J] C. Druaux;A. Voilley Trends in Food Science & Technology 1997,
[8]
Fundamental aspects of controlled release in foods[J] Usha R. Pothakamury;Gustavo V. Barbosa-Cánovas Trends in Food Science & Technology 1995,