Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability

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The performance of formulations for citral encapsulation by spray drying was assessed. Focus was put on the emulsions properties and stability. Formulations contained sucrose or trehalose with or without maltodextrin and a modified starch as emulsifier. Viscosity, molecular mobility, microstructure,...

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Detalles Bibliográficos
Autores principales:	Sosa, Natalia, Schebor, Carolina C., Pérez, Oscar E.
Publicado:	2014
Materias:	Citral Emulsions Encapsulation Spray drying Sucrose Trehalose Drops Emulsification Flavors Monoterpenes Polysaccharides Sugar (sucrose) Viscosity Destabilization process Droplet size distributions Emulsion properties Modified starches Molecular mobility Temperature and relative humidity Stability
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09603085_v92_n3_p266_Sosa http://hdl.handle.net/20.500.12110/paper_09603085_v92_n3_p266_Sosa
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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