Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: Yeast cells.

Pham-Hoang, Bao Ngoc; Voilley, Andrée; Waché, Yves

Pham-Hoang, Bao Ngoc; Voilley, Andrée; Waché, Yves.

Afiliação

Pham-Hoang BN; UMR Procédés Alimentaires et Microbiologiques A 02.102, AgroSup Dijon/Université de Bourgogne-Franche Comté, 1 Esplanade Erasme, 21000 Dijon, France. Electronic address: applebipham@yahoo.com.
Voilley A; UMR Procédés Alimentaires et Microbiologiques A 02.102, AgroSup Dijon/Université de Bourgogne-Franche Comté, 1 Esplanade Erasme, 21000 Dijon, France.
Waché Y; UMR Procédés Alimentaires et Microbiologiques A 02.102, AgroSup Dijon/Université de Bourgogne-Franche Comté, 1 Esplanade Erasme, 21000 Dijon, France.

Colloids Surf B Biointerfaces ; 148: 220-228, 2016 Dec 01.

Article em En | MEDLINE | ID: mdl-27606495

Assuntos

Cápsulas; Aromatizantes/química; Leveduras/citologia; Estrutura Molecular

Palavras-chave

Encapsulation; Flavors; Functional groups; Microcapsules; Molecule structure; Yeast cell

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Leveduras / Cápsulas / Aromatizantes Idioma: En Ano de publicação: 2016 Tipo de documento: Article

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