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Original Articles

Flavor encapsulation

Pages 147-176 | Published online: 03 Nov 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (14)

Wanderley P. Oliveira & Luciane M. Miguel. (2023) Encapsulation of volatile oils with antimicrobial activity in chitosan-βCD molecular inclusion complexes by spray drying. Drying Technology 41:5, pages 754-766.
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Ayah M. Burhan, Sameh M. Abdel-Hamid, Mahmoud E. Soliman & Omaima A. Sammour. (2019) Optimisation of the microencapsulation of lavender oil by spray drying. Journal of Microencapsulation 36:3, pages 250-266.
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Pravin Digambar Sawale, Girdhari Ramdas Patil, Shaik Abdul Hussain, Ashish Kumar Singh & Ram Ran Bijoy Singh. (2017) Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid. International Journal of Food Properties 20:12, pages 3170-3178.
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Gajendra Singh Vishwakarma, Nandini Gautam, J. Nagendra Babu, Sunil Mittal & Vikas Jaitak. (2016) Polymeric Encapsulates of Essential Oils and Their Constituents: A Review of Preparation Techniques, Characterization, and Sustainable Release Mechanisms. Polymer Reviews 56:4, pages 668-701.
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Ana Karina Mauro Barroso, Anna Paola Trindade Rocha Pierucci, Suely Pereira Freitas, Alexandre Guedes Torres & Maria Helena Miguez da Rocha-Leão. (2014) Oxidative stability and sensory evaluation of microencapsulated flaxseed oil. Journal of Microencapsulation 31:2, pages 193-201.
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Pengyu Sun, Maomao Zeng, Zhiyong He, Fang Qin & Jie Chen. (2013) Controlled Release of Fluidized Bed-Coated Menthol Powder with a Gelatin Coating. Drying Technology 31:13-14, pages 1619-1626.
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M.A. Pozo-Bayón, E. Guichard & N. Cayot. (2006) Flavor Control in Baked Cereal Products. Food Reviews International 22:4, pages 335-379.
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Swapnali Vaidya, Rajesh Bhosale & RekhaS. Singhal. (2006) Microencapsulation of Cinnamon Oleoresin by Spray Drying Using Different Wall Materials. Drying Technology 24:8, pages 983-992.
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T. C. R. Souza, A. L. Parize, I. M. C. Brighente, V. T. Fávere & M. C. M. Laranjeira. (2005) Chitosan microspheres containing the natural urucum pigment. Journal of Microencapsulation 22:5, pages 511-520.
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Kashappa GoudH. Desai & Hyun Jin Park. (2005) Recent Developments in Microencapsulation of Food Ingredients. Drying Technology 23:7, pages 1361-1394.
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Sri Yuliani, Bhesh Bhandari, Rulande Rutgers & Bruce D'Arcy. (2004) Application of Microencapsulated Flavor to Extrusion Product. Food Reviews International 20:2, pages 163-185.
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Vladimir Tolstoguzov. (2002) Thermodynamic Aspects of Biopolymer Functionality in Biological Systems, Foods, and Beverages. Critical Reviews in Biotechnology 22:2, pages 89-174.
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BRIAN M. REIFSTECK & IKE J. JEON. (2000) RETENTION OF VOLATILE FLAVORS IN CONFECTIONS BY EXTRUSION PROCESSING. Food Reviews International 16:4, pages 435-452.
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Fereidoon Shahidi & Xiao‐Qing Han. (1993) Encapsulation of food ingredients. Critical Reviews in Food Science and Nutrition 33:6, pages 501-547.
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Articles from other publishers (94)

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Fotini Plati & Adamantini Paraskevopoulou. (2023) Hemp protein isolate – gum Arabic complex coacervates as a means for oregano essential oil encapsulation. Comparison with whey protein isolate – gum Arabic system. Food Hydrocolloids 136, pages 108284.
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Mohamed Abdul-Al, Morvarid Saeinasab & Farshid Sefat. 2023. Principles of Biomaterials Encapsulation : Volume One. Principles of Biomaterials Encapsulation : Volume One 13 36 .
Yun Yin, Xueqian Su & Keith R. Cadwallader. 2023. Microencapsulation in the Food Industry. Microencapsulation in the Food Industry 367 400 .
Helena Cristina Ferrer Carneiro, Karen Hoster, Gary Reineccius & Ana Silvia Prata. (2022) Flavoring properties that affect the retention of volatile components during encapsulation process. Food Chemistry: X 13, pages 100230.
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Kazunori Kadota, Hirohito Terada, Ayaka Fujimoto, Satoshi Nogami, Hiromasa Uchiyama & Yuichi Tozuka. (2021) Formulation and evaluation of bitter taste-masked orally disintegrating tablets of high memantine hydrochloride loaded granules coated with polymer via layering technique. International Journal of Pharmaceutics 604, pages 120725.
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Frederik Kaiser, Hans-Joachim Harloff, Ralf-Peter Tressel, Amelie Lara Graßl, Florian Parsche & Carsten Schulz. (2021) Fat encapsulation and supplementation with free amino acids cannot compensate for negative effects from dietary rapeseed protein isolate on growth performance of rainbow trout (Oncorhynchus mykiss). Aquaculture Reports 20, pages 100702.
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Ulaş Baysan, Mehmet Koç & Banu Koç. 2021. Food Powders Properties and Characterization. Food Powders Properties and Characterization 37 52 .
Alex Notaroberto Madeira, Carlos Alberto Chaves & Wendell de Queiróz Lamas. (2020) Energetic Analysis in a Spray Drying Process. Journal of Advanced Thermal Science Research 7, pages 40-47.
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Hao Yue, Bin Qiu, Min Jia, Jie Liu, Jing Wang, Fenghong Huang & Tongcheng Xu. (2020) Development and optimization of spray‐dried functional oil microcapsules: Oxidation stability and release kinetics. Food Science & Nutrition 8:9, pages 4730-4738.
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Iceu Agustinisari, Kamarza Mulia & Mohammad Nasikin. (2020) The Effect of Eugenol and Chitosan Concentration on the Encapsulation of Eugenol Using Whey Protein–Maltodextrin Conjugates. Applied Sciences 10:9, pages 3205.
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Shirish H. Sonawane, Bharat A. Bhanvase, Manickam Sivakumar & Shital B. Potdar. 2020. Encapsulation of Active Molecules and Their Delivery System. Encapsulation of Active Molecules and Their Delivery System 1 8 .
Marília Pinheiro Filiponi, Bruna Gaigher, Maria Elisa Caetano-Silva, Izabela Dutra Alvim & Maria Teresa Bertoldo Pacheco. (2019) Microencapsulation performance of Fe-peptide complexes and stability monitoring. Food Research International 125, pages 108505.
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Esther H.-J. Kim, Dulce Paredes, Lidia Motoi, Markus Eckert, Yukiko Wadamori, Jennifer Tartaglia, Carter Green, Duncan I. Hedderley & Marco P. Morgenstern. (2019) Dynamic flavor perception of encapsulated flavors in a soft chewable matrix. Food Research International 123, pages 241-250.
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Jose Daniel Wicochea-Rodríguez, Pascale Chalier, Thierry Ruiz & Emmanuelle Gastaldi. (2019) Active Food Packaging Based on Biopolymers and Aroma Compounds: How to Design and Control the Release. Frontiers in Chemistry 7.
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Jonas J.G. da Costa Neto, Taísa L.M. Gomes, Thaís F. Justo, Karen S. Pereira, Priscilla F.F. Amaral, Maria H.M. Rocha Leão & Gizele C. Fontes Sant'Ana. (2019) Microencapsulation of tiger nut milk by lyophilization: Morphological characteristics, shelf life and microbiological stability. Food Chemistry 284, pages 133-139.
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Rajnish Kaur, Deepak Kukkar, Sanjeev K. Bhardwaj, Ki-Hyun Kim & Akash Deep. (2018) Potential use of polymers and their complexes as media for storage and delivery of fragrances. Journal of Controlled Release 285, pages 81-95.
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Yue SHI, Jing WANG, Yubin WANG, Huijuan ZHANG, Yue MA, Xiaoyan ZHAO & Chao ZHANG. (2018) Inlet temperature affects spray drying quality of watermelon powder. Czech Journal of Food Sciences 36:4, pages 321-328.
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Javier Castro-Rosas, Carlos Raimundo Ferreira-Grosso, Carlos Alberto Gómez-Aldapa, Esmeralda Rangel-Vargas, María Luisa Rodríguez-Marín, Fabiola Araceli Guzmán-Ortiz & Reyna Nallely Falfan-Cortes. (2017) Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review. Food Research International 102, pages 575-587.
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Vasiliki Evageliou & Dimitra Saliari. (2017) Limonene encapsulation in freeze dried gellan systems. Food Chemistry 223, pages 72-75.
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