Progress in the Application of Cellulose-Based Materials in Encapsulation and Controlled Release of Flavor Compounds

Flavor substances play an important role in foods, but their stability is poor, and they are susceptible to external environments, causing their loss or deterioration. The application of encapsulation and controlled release can effectively improve the stability and release characteristics of flavor...

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Autor principal:	TIAN Huaixiang, LI Wei, YU Haiyan, CHEN Chen, HUANG Juan, LOU Xinman, LI Yong, YUAN Haibin
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	China Food Publishing Company 2023-04-01
Colección:	Shipin Kexue
Materias:	cellulose; flavor substances; encapsulation; interaction; flavor release
Acceso en línea:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-7-040.pdf
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