Encapsulation and retention profile of thymol in the preformed “empty” V‐type starch inclusion complex
Abstract Starch, especially its amylose component can form inclusion complex (IC) with various small molecules, such as flavor and aroma compounds. Complexation of flavor compounds using starch matrices is driven by the hydrophobic interaction and the successful complexation may increase the retenti...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-06-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.222 |