Encapsulation of Flavors in Emulsions for Beverages

By P. Given. 2009

180 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/187fef8d4dcd9279fb905c6fa8b328eb277e4aff

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Jiajia Rao
2. D. McClements
3. E. Dickinson
4. S. Jafari
5. U. Klinkesorn
6. H. Feng
7. S. Kentish

In Materials Chemistry

1. Jiajia Rao
2. D. McClements
3. U. Klinkesorn

Citations in the corpus

• Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, background): “An important application of nanoemulsions in foods and beverages is their ability to encapsulate lipophilic functional components, such as vitamins, flavors, colors, antioxidants, preservatives, and nutraceuticals (Graves and Mason, 2008; Given, 2009).”