Controlled release of flavor oil nanoemulsions encapsulated in filled soluble hydrogels.
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DOI: 10.1016/j.foodchem.2017.12.089
Abstract: The goal of this project was to create hydrogels, a type of soluble biopolymer delivery system to encapsulate flavored nanoemulsions that are released under artificial saliva conditions. Low methoxyl (LM) pectin and whey protein isolate… read more here.
Keywords: oil nanoemulsions; flavor; nanoemulsions encapsulated; flavor oil ... See more keywords