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Flavor Encapsulation in Yeasts: Limonene Used as a Model System for Characterization of the Release Mechanism
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/aic.10267openalex-snapshot
Swelling and erosion affecting flavor release from glassy particles in water
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Ideal copolymers and the second‐order transitions of synthetic rubbers. i. non‐crystalline copolymers
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Polymer‐Water Interaction of Maltodextrins. Part I: Water Vapour Sorption and Desorption of Maltodextrin Powders
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An assay of relative cell wall porosity in Saccharomyces cerevisiae, Kluyveromyces lactis and Schizosaccharomyces pombe
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Properties of Water in Foods
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Hygroscopic properties of biological materials and the binding energy of moisture
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Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions
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The rate of starch gelatinization as observed by PFG-NMR measurement of water diffusivity in rice starch/water mixtures
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Multilayer sorption parameters: BET or GAB values?
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Modifications of the Brunauer, Emmett and Teller Equation II1
inferredcites →https://doi.org/10.1021/ja01208a050openalex-snapshot
Vapor Pressure-Viscosity Relations in Methylpolysiloxanes
inferredcites →https://doi.org/10.1021/ja01269a023openalex-snapshot
Adsorption of Gases in Multimolecular Layers
inferredcites →https://doi.org/10.1021/ja01269a024openalex-snapshot
The Synthesis of 1,4-Dimethylphenanthrene by Cyclodehydration Methods
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Water Vapor Adsorption and Desorption Isotherms of Biologically Active Proteins
inferredcites →https://doi.org/10.1080/10408399109527543openalex-snapshot
Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety
inferredcites →https://doi.org/10.1099/00221287-135-7-2077openalex-snapshot
Increased Cell Wall Porosity in Saccharomyces cerevisiae after Treatment with Dithiothreitol or EDTA
inferredcites →https://doi.org/10.1099/00221287-61-3-327openalex-snapshot
Invertase and Disulphide Bridges in the Yeast Wall
inferredcites →https://doi.org/10.1128/jb.102.1.261-270.1970openalex-snapshot
Purification of Phosphomannanase and Its Action on the Yeast Cell Wall
inferredcites →https://doi.org/10.1128/jb.118.2.534-540.1974openalex-snapshot
Porosity of the Yeast Cell Wall and Membrane
inferredcites →https://doi.org/10.1128/jb.159.3.1018-1026.1984openalex-snapshot
Saccharomyces cerevisiae mannoproteins form an external cell wall layer that determines wall porosity
inferredcites →https://doi.org/10.1146/annurev.bi.51.070182.003555openalex-snapshot
Synthesis of the Yeast Cell Wall and its Regulation
inferredcites →https://doi.org/10.5254/1.3539818openalex-snapshot
Ideal Copolymers and the Second-Order Transitions of Synthetic Rubbers. I. Noncrystalline Copolymers
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Flavor Delivery Systems
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Emulsions as Delivery Systems in Foods
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Recent Advances in and Applications of Encapsulated Microbial and Non‐Microbial Active Agents in Food and Beverage Manufacture
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Emulsions as delivery systems in foods
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Yeast cells for encapsulation of bioactive compounds in food products: A review
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Determination of flavour loading in complex delivery systems by time‐domain NMR
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Oxidative Stability and In Vitro Release Properties of Encapsulated Wheat Germ Oil in Saccharomyces cerevisiae Cell‐Based Microcapsules
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inferred← citeshttps://doi.org/10.1016/j.colsurfb.2016.08.045openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.eurpolymj.2014.08.019openalex-snapshot
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Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.10.049openalex-snapshot
(−)Geosmin sorption by enological yeasts in model wine and FTIR spectroscopy characterization of the sorbent
inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.09.063openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.09.071openalex-snapshot
Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch
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Efficient encapsulation of curcumin into spent brewer’s yeast using a pH-driven method
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Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine
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Oil droplet size determination in complex flavor delivery systems by diffusion NMR spectroscopy
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inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2016.12.002openalex-snapshot
Microencapsulation of flavors by spray drying using Saccharomyces cerevisiae
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inferred← citeshttps://doi.org/10.1111/1471-0307.12099openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/ma13061263openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/polym15163481openalex-snapshot
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inferred← citeshttps://doi.org/10.5151/chemeng-cobeq2014-1357-19670-135641openalex-snapshot
AVALIAÇÃO DE EFEITOS FÍSICO-QUÍMICOS NA EFICIÊNCIA DA BIOENCAPSULAÇÃO DE FLAVONOIDE LIPOSSOLÚVEL EM CÉLULAS DE LEVEDURA (Saccharomyces cerevisiae) ATRAVÉS DE CHOQUE OSMÓTICO
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