Kinetic Analysis and Evaluation of Controlled Release ofD-Limonene Encapsulated in Spray-Dried Cyclodextrin Powder under Linearly Ramped Humidity

Heat stability of allyl isothiocyanate and phenyl isothiocyanate complexed with randomly methylated β-cyclodextrin

(2011) Tze Loon Neoh et al.   FOOD CHEMISTRY

Effect of Additives on the Morphology of Spray-Dried Powder

(2010) V. Paramita et al.   DRYING TECHNOLOGY

Controlled release of allyl isothiocyanate using soy protein and poly(lactic acid) electrospun fibers

(2009) Ana-Cristina Vega-Lugo et al.   FOOD RESEARCH INTERNATIONAL

Effect of Feed Liquid Temperature on the Structural Morphologies of d-Limonene Microencapsulated Powder and Its Preservation

(2009) V. Paramita et al.   JOURNAL OF FOOD SCIENCE

Evaluation of the stability of aspirin in solid state by the programmed humidifying and non-isothermal experiments

(2008) Lin-Li Li et al.   ARCHIVES OF PHARMACAL RESEARCH

Encapsulation and release of menthol. Part 1: the influence of OSAn modification of carriers on the encapsulation of l-menthol by spray drying

(2008) Michael A. Mortenson et al.   FLAVOUR AND FRAGRANCE JOURNAL

Encapsulation and release of menthol. Part 2: direct monitoring of l-menthol release from spray-dried powders made with OSAn-substituted dextrins and gum acacia

(2008) Michael A. Mortenson et al.   FLAVOUR AND FRAGRANCE JOURNAL

Kinetic Study of Thermally Stimulated Dissociation of Inclusion Complex of 1-Methylcyclopropene with α-Cyclodextrin by Thermal Analysis

(2008) Tze Loon Neoh et al.   JOURNAL OF PHYSICAL CHEMISTRY B