Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Chin Ping Su"'
Autor:
Erin Akinci, Mary Ann Augustin, Cory J. Berkland, Thorsten Brandau, Keith R. Cadwallader, Douglas A. Dale, Levente L. Diosady, Joseph D. Donovan, Nathan H. Dormer, Karin Nordström Dyvelkov, Charles Frey, Anilkumar G. Gaonkar, Verónica Paula Dueik González, Christopher M. Gregson, Nikhil Gupta, Moti Harel, Jenni Harrington, Derek Holthaus, Jennifer Howell, Michael Jacob, Irwin C. Jacobs, Vaios T. Karathanos, Spyros J. Konteles, Kiruba Krishnaswamy, Soo-Yeun Lee, Youngsoo Lee, Jason Z. Li, Yao Olive Li, Loong-Tak Lim, Tony Listro, Yanjun Liu, AKM Masum, Mason Mendenhall, Yang Meng, Marc A. Meyers, Zahra Mirafzali, Oluwasegun Modupe, Hayden Munt, Christine Maree Oliver, Jakob Sloth Overgaard, James Oxley, Efstathia I. Paramera, Søren Juhl Pedersen, Scott Peters, Gary Reineccius, Xiang Ren, Martin Schaefer, Juveria Siddiqui, Matthew Sillick, Milind Singh, Robert Sobel, Chin-Ping Su, Xueqian Su, Joseph P. Szczap, Lindsey C. Szymczak, Karim Tallua, Qiong Tang, Courtney S. Thompson, Farah Toublan, Niraj Vasisht, Ronald Versic, Yanwen Wangn, Wenzhong Wu, Tianyou Xu, Yun Yin, Wei Zhang, Bogdan Zisu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15645353a637d4892583ce77440d9f0c
https://doi.org/10.1016/b978-0-12-821683-5.00040-6
https://doi.org/10.1016/b978-0-12-821683-5.00040-6
Publikováno v:
Food Hydrocolloids. 30:487-494
Core–shell structures are of interest for encapsulation purposes in the food, pharmaceutical, and cosmetics industries. A number of wall materials are in use including carbohydrates, lipids, and proteins. Zein, the prolamin of corn, is capable of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e917ed48e5b31aef20969ef0784b350f
https://doi.org/10.1016/j.foodhyd.2012.07.019
https://doi.org/10.1016/j.foodhyd.2012.07.019
Autor:
Anwar Ahniyaz, Ahmad Akashe, Stephen Atkin, Mary Ann Augustin, Stephen Beckett, Cory J. Berkland, Thorsten Brandau, Erin Burnside, Keith R. Cadwallader, Stefano Ceriali, Sylvie Cloutier, Douglas Dale, Alberto Diego-Taboada, Levente L. Diosady, Joseph D. Donovan, Nathan H. Dormer, Karin Nordström Dyvelkov, Ulla Elofsson, Maria José Fabra, Charles Frey, Anilkumar G. Gaonkar, Verónica Paula Dueik González, Michael Gundlach, Moti Harel, Jenni Harrington, Jennifer Hoffmann, Michael Jacob, Irwin C. Jacobs, Mikael Järn, Vaios T. Karathanos, Atul Ramesh Khare, Spyros J. Konteles, Jose Maria Lagaron, Anders Larsson, Soo-Yeun Lee, YoungSoo Lee, Jason Z. Li, Yao Olive Li, Amparo Lopez-Rubio, Lubica Macakova, Grahame Mackenzie, Yang Meng, Marc A. Meyers, Anna Millqvist-Fureby, Zahra Mirafzali, Linda L. Moran, Michael Nickerson, Nitin Nitin, Christine Maree Oliver, James Oxley, Graciela W. Padua, Efstathia I. Paramera, Rufino Perez, Rocio Pérez-Masiá, Martin Schaefer, Milind Singh, Jakob Sloth, Robert Sobel, Emiel Speets, Chin-Ping Su, Karim Tallua, Qiong Tang, Courtney S. Thompson, Rohan V. Tikekar, Farah Jean-Jacques Toublan, Niraj Vasisht, Ronald J. Veršič, Dave Wallick, Anthony Wragg, Cuie Yan, Yun Yin, Bary Zeller, Wei Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cce7331185d971fbbddb89a4e72c7557
https://doi.org/10.1016/b978-0-12-404568-2.00047-9
https://doi.org/10.1016/b978-0-12-404568-2.00047-9
Flavor perception plays a significant role in driving consumer preference for diverse global markets of food and beverage products. As a result, the extension of microencapsulated flavors into food and beverage products has become an important focus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dc518be9006cb29d003b1cec5f6bc54
https://doi.org/10.1016/b978-0-12-404568-2.00033-9
https://doi.org/10.1016/b978-0-12-404568-2.00033-9