Litcius/Paper detail

The degree of substitution of OSA-modified starch affects the retention and release of encapsulated mint flavour

Ke Wang, Li Cheng, Zhaofeng Li, Caiming Li, Yan Hong, Zhengbiao Gu

2022Carbohydrate Polymers44 citationsDOI

Topics & Concepts

FlavourChemistryMaltodextrinSuccinic anhydrideStarchPartition coefficientChromatographyChemical engineeringFood scienceOrganic chemistrySpray dryingEngineeringMicroencapsulation and Drying ProcessesNanocomposite Films for Food PackagingProteins in Food Systems
The degree of substitution of OSA-modified starch affects the retention and release of encapsulated mint flavour | Litcius