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Research Output 1969 2019

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Conference contribution
2015
1 Citation (Scopus)
Flavors
Fruit juices
Heat storage
Chemical compounds
Regression analysis
2009

Flavor delivery via lipid encapsulation: Flavor retention in cake and loaf volume in bread

Finney, J. & Reineccius, G. A., Mar 3 2009, Micro/Nanoencapsulation of Active Food Ingredients. American Chemical Society, p. 259-271 13 p. (ACS Symposium Series; vol. 1007).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Flavors
Encapsulation
Lipids
Esters
Spray drying
3 Citations (Scopus)
Flavors
Gelatin
Crosslinking
Gum Arabic
Polyphosphates
2007
3 Citations (Scopus)
Dairy products
Textures
Cheeses