Lv11
30 积分 2024-09-07 加入
Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin
1小时前
求助中
Fabrication and immediate release characterization of UV responded oregano essential oil loaded microcapsules by chitosan-decorated titanium dioxide
1个月前
已完结
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
2个月前
已完结
Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry
2个月前
已完结
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics
2个月前
已完结
Microencapsulation of juniper berry essential oil (Juniperus communis L.) by spray drying: microcapsule characterization and release kinetics of the oil
2个月前
已完结
A strategy to maintain the organoleptic quality of flavor-β-cyclodextrin inclusion complexes: Characteristics aroma reconstruction of Osmanthus absolute
2个月前
已完结
Antifungal activity and aroma persistence of free and encapsulated Cinnamomum cassia essential oil in maize
2个月前
已完结
Microencapsulation of Osmanthus essential oil by interfacial polymerization: Optimization, characterization, release kinetics, and storage stability of essential oil from microcapsules
2个月前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
2个月前
已完结
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