Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds
Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry. However, due to their high volatility and evaporative losses during processing and storage, the stabilization of these volatile ingredients using encapsulation is a commonly investigate...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001628 |