Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma

• Main Authors: Samakradhamrongthai R., Thakeow P., Kopermsub P., Utama-ang N.
• 格式: 雜誌
• 出版: 2017
• 在線閱讀: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85003794480&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/41339
• 機構: Chiang Mai University

© 2016 Informa UK Limited, trading as Taylor & Francis Group. The objective of the study was to optimise the encapsulation of Michelia alba D.C. (MAD) extract using octenyl succinic anhydride (OSA) starch. The MAD extract (5–10 g/100 g of dry starch) and the OSA starch (25–100 g/100 ml of wate...