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International Journal of Food Properties Volume 20, 2017 - Issue 4
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Articles

Characteristics of menthone encapsulated complex by mungbean, tapioca, and rice starches

Jeesuda KeatkraiDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand;Center of Advanced Studies for Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, Bangkok, ThailandView further author information
,
Namfone LumdubwongCenter of Advanced Studies for Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand;Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandView further author information
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Siree ChaiseriDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand;Center of Advanced Studies for Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, Bangkok, ThailandView further author information
&
Wannee JirapakkulDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand;Center of Advanced Studies for Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, Bangkok, ThailandCorrespondence[email protected]
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Pages 810-820 | Received 16 Oct 2015, Accepted 23 Apr 2016, Published online: 02 Oct 2016

Citations (8)

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Read on this site (2)

Rongrong Ma, Zhengyu Jin, Fan Wang & Yaoqi Tian. (2022) Contribution of starch to the flavor of rice-based instant foods. Critical Reviews in Food Science and Nutrition 62:31, pages 8577-8588.
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Xijun Lian, Kaili Cheng, Danli Wang, Wei Zhu & Xueqing Wang. (2017) Analysis of crystals of retrograded starch with sharp X-ray diffraction peaks made by recrystallization of amylose and amylopectin. International Journal of Food Properties 20:sup3, pages S3224-S3236.
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Articles from other publishers (6)

Sara Hedayati, Mohammad Tarahi, Rezvan Azizi, Vahid Baeghbali, Elham Ansarifar & Mohammad Hashem Hashempur. (2023) Encapsulation of mint essential oil: Techniques and applications. Advances in Colloid and Interface Science 321, pages 103023.
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Xiaoqian Guo, Luqi Wang, Guanglong Zhu, Yunji Xu, Tianyao Meng, Weiyang Zhang, Guohui Li & Guisheng Zhou. (2023) Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review. Foods 12:13, pages 2495.
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Guan Lina & Zhang Min. (2022) Formation and release of cooked rice aroma. Journal of Cereal Science 107, pages 103523.
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Lei He, Jing Hu & Weijun Deng. (2018) Preparation and application of flavor and fragrance capsules. Polymer Chemistry 9:40, pages 4926-4946.
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Wathanamon Chanjarujit, Parichat Hongsprabhas & Siree Chaiseri. (2018) Physicochemical properties and flavor retention ability of alkaline calcium hydroxide-mungbean starch films. Carbohydrate Polymers 198, pages 473-480.
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Tao Feng, Hui Wang, Ke Wang, Yi Liu, Zhiwei Rong, Ran Ye, Haining Zhuang, Zhimin Xu & Min Sun. (2018) Preparation and structural characterization of different amylose-flavor molecular inclusion complexes. Starch - Stärke 70:1-2, pages 1700101.
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