Optimization of gelatin and gum arabic capsule infused with pandan flavor for multi-core flavor powder encapsulation

• Main Authors: Rajnibhas Sukeaw Samakradhamrongthai, Prodpran Thakeow Angeli, Phikunthong Kopermsub, Niramon Utama-ang
• 格式: 雜誌
• 出版: 2019
• 主題: Chemistry; Materials Science
• 在線閱讀: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071543039&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/66619
• 機構: Chiang Mai University

© 2019 Elsevier Ltd This study aims to create multi-core encapsulated flavor powder (MEFP) using gelatin, gum arabic infused with pandan flavor to capture Michelia Alba D.C. flavor powder (MADFP). The optimized formulae of the flavor-infused shell using gelatin-gum arabic (GGA) system consisted of g...