Combination of α-lactalbumin and gum arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration
Siyi Peng, Jiajia Zhao, Yaru Wang, Fang Chen, Xiaosong Hu, Lingjun Ma, Junfu Ji
Topics & Concepts
MentholFlavorGum arabicChemistryWater activitySpray dryingFood scienceFreeze-dryingEmulsionRelative humidityChromatographyPorosityWater contentOrganic chemistryThermodynamicsPhysicsEngineeringGeotechnical engineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsPolysaccharides Composition and Applications