TY  - GEN
AU  - Wang,Minqi
AU  - Doi,Takahiko
AU  - McClements,David Julian
TI  - Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking
SN  - 1873-7145
PY  - 2020///0713
KW  - Alginates
KW  - chemistry
KW  - Biopolymers
KW  - Cooking
KW  - Delayed-Action Preparations
KW  - Emulsions
KW  - Garlic
KW  - Microgels
KW  - Molecular Structure
KW  - Particle Size
KW  - Taste
KW  - Volatile Organic Compounds
KW  - analysis
N1  - Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S
UR  - https://doi.org/10.1016/j.foodres.2019.01.042
ER  -