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Complexation with pre-formed“empty”V-type starch for encapsulation of aroma compounds

Jingyi Zhou Lingyan Kong

食品科学与人类健康(英文)2023，Vol.12Issue(2)：P.488-494,7.

食品科学与人类健康(英文)2023，Vol.12Issue(2)：P.488-494,7.DOI:10.1016/j.fshw.2022.07.050

Complexation with pre-formed“empty”V-type starch for encapsulation of aroma compounds

Jingyi Zhou ¹Lingyan Kong¹

作者信息

1. Department of Human Nutrition and Hospitality Management,The University of Alabama,Tuscaloosa,35487,USA
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摘要

关键词

Starch/“Empty”V-type/Aroma/Inclusion complex/Encapsulation

分类

化学化工

引用本文复制引用

Jingyi Zhou,Lingyan Kong..Complexation with pre-formed“empty”V-type starch for encapsulation of aroma compounds[J].食品科学与人类健康(英文),2023,12(2):P.488-494,7.

基金项目

funded by the USDA National Institute of Food and Agriculture,Agriculture and Food Research Initiative Program,Competitive Grants Program award from the Improving Food Quality(A1361)program FY 2018 as grant#2018-67017-27558。（A1361）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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