000 01346 a2200349 4500
005 20250518030813.0
264 0 _c20200713
008 202007s 0 0 eng d
022 _a1873-7145
024 7 _a10.1016/j.foodres.2019.01.042
_2doi
040 _aNLM
_beng
_cNLM
100 1 _aWang, Minqi
245 0 0 _aEncapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking.
_h[electronic resource]
260 _bFood research international (Ottawa, Ont.)
_c05 2019
300 _a6-14 p.
_bdigital
500 _aPublication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.
650 0 4 _aAlginates
_xchemistry
650 0 4 _aBiopolymers
_xchemistry
650 0 4 _aCooking
650 0 4 _aDelayed-Action Preparations
_xchemistry
650 0 4 _aEmulsions
650 0 4 _aGarlic
_xchemistry
650 0 4 _aMicrogels
_xchemistry
650 0 4 _aMolecular Structure
650 0 4 _aParticle Size
650 0 4 _aTaste
650 0 4 _aVolatile Organic Compounds
_xanalysis
700 1 _aDoi, Takahiko
700 1 _aMcClements, David Julian
773 0 _tFood research international (Ottawa, Ont.)
_gvol. 119
_gp. 6-14
856 4 0 _uhttps://doi.org/10.1016/j.foodres.2019.01.042
_zAvailable from publisher's website
999 _c29490453
_d29490453