Influence of interactions on water and aroma permeabilities of ι-carrageenan–oleic acid–beeswax films used for flavour encapsulation - Concepedia

Concepedia

Publication | Closed Access

Influence of interactions on water and aroma permeabilities of ι-carrageenan–oleic acid–beeswax films used for flavour encapsulation

53

Citations

15

References

2008

Year

María José Fabra, Alicia Hambleton, Pau Talens, Frédéric Debeaufort, Amparo Chiralt, Andrée Voilley

Carbohydrate Polymers

Aroma PermeabilitiesFlavour EncapsulationChemical EngineeringEdible FilmEngineeringFunctional PropertyGreen ChemistryFood Engineeringι-Carrageenan–oleic Acid–beeswax FilmsFood TechnologyHealth Sciences

References

	Year	Citations

Page 1