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Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum Arabic
H. Shiga
, H. Yoshii
, T. Nishiyama
, T. Furuta
, Pirkko Forssell
, Kaisa Poutanen
, Pekka Linko
Tottori University
Helsinki University of Technology
Research output
:
Contribution to journal
›
Article
›
Scientific
›
peer-review
94
Citations (Scopus)
Overview
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Dive into the research topics of 'Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum Arabic'. Together they form a unique fingerprint.
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Keyphrases
Release Characteristics
100%
Release Rate
100%
Cyclodextrin
100%
Spray-dried Powder
100%
Flavor Encapsulation
100%
Flavor Release
100%
Gum Arabic
100%
Spray Drying
66%
Flavor Retention
66%
Humidity
33%
Slurry
33%
High Pressure
33%
Limonene
33%
Avrami Equation
33%
Microfluidizer
33%
Ethyl
33%
Inclusion Complex
33%
Hexanoate
33%
Encapsulation Techniques
33%
Effective Means
33%
INIS
encapsulation
100%
powders
100%
flavor
100%
sprays
100%
oligosaccharides
100%
gum arabic
100%
retention
20%
inclusions
20%
spray drying
20%
mixtures
10%
applications
10%
storage
10%
equations
10%
liquids
10%
humidity
10%
high pressure
10%
slurries
10%
blending
10%
inclusion complexes
10%
flavor model
10%
Food Science
Gum Arabic
100%
Spray-dried Powder
100%
Spray Drying
66%