Your browser doesn't support javascript.
loading
Combination of α-lactalbumin and gum arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration.
Peng, Siyi; Zhao, Jiajia; Wang, Yaru; Chen, Fang; Hu, Xiaosong; Ma, Lingjun; Ji, Junfu.
Affiliation
  • Peng S; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre
  • Zhao J; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
  • Wang Y; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre
  • Chen F; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
  • Hu X; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
  • Ma L; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre
  • Ji J; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre
Food Res Int ; 167: 112632, 2023 05.
Article in En | MEDLINE | ID: mdl-37087228
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Gum Arabic / Lactalbumin Language: En Journal: Food Res Int Year: 2023 Document type: Article Country of publication: Canadá
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Gum Arabic / Lactalbumin Language: En Journal: Food Res Int Year: 2023 Document type: Article Country of publication: Canadá