Takahiko Doi

Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking

Minqi Wang, Takahiko Doi, David Julian McClements · Food Research International · 2019 · 67 citations

Pharmacy, Food Science, Pharmaceutics +17

Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking

Takahiko Doi, Minqi Wang, David Julian McClements · Food Research International · 2018 · 39 citations

Agriculture, Chemical Engineering, Food Science +17

Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels

Minqi Wang, Takahiko Doi, Xiaoyan Hu et al. · Food Hydrocolloids · 2019 · 21 citations

Natural Sciences, Bioengineering, Materials Science +13

Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking

Takahiko Doi, Minqi Wang, David Julian McClements · Food Research International · 2019 · 18 citations

Agriculture, Biochemistry, Food Science +16

Flavor encapsulation into chitosan-oleic acid complex particles and its controlled release characteristics during heating processes

Takashi Kuroiwa, Hiroki Shino, Taichi Yoshioka et al. · LWT · 2022 · 11 citations · Full text

Agriculture, Food Science, Controlled Release Formulations +15