Oral soluble shell prepared from OSA starch incorporated with tea polyphenols for the microencapsulation of Sichuan pepper oleoresin: Characterization, flavor stability, release mechanisms and its application in mooncake
Jiong Zhang, Min Zhang, Yuchuan Wang, Bhesh Bhandari, Mingqi Wang
Topics & Concepts
FlavorFood scienceOleoresinStarchChemistryModified starchSpray dryingEmulsionOrganic chemistryMicroencapsulation and Drying ProcessesBotanical Research and ApplicationsNanocomposite Films for Food Packaging