Content: Flavor encapsulation : an overview / Ronald J. Versic --
Maltodextrins and low-dextrose-equivalence corn syrup solids : production and technology for the flavor industry / Melanie M. Kenyon and Robert J. Anderson --
Corn starch derivatives : possible wall materials for spray-dried flavor manufacture / William E. Bangs and Gary A. Reineccius --
Encapsulation of orange oil : use of oligosaccharides from [alpha]-amylase modified starches of maize, rice, cassava, and potato / G.E. Inglett, P. Gelbman, and Gary A. Reineccius --
Acacia gums : stabilizers for flavor encapsulation / F. Thevenet --
Emulsion-stabilizing starches : use in flavor encapsulation / P.C. Trubiano and N.L. Lacourse --
Spray-drying of food flavors / Gary A. Reineccius --
Spray-dried orange oil : effect of emulsion size on flavor retention and shelf stability / Sara J. Risch and Gary A. Reineccius --
Encapsulated orange oil : influence of spray-dryer air temperatures on retention and shelf life / M.H. Anker and Gary A. Reineccius --
Effect of particle size and microstructure properties on encapsulated orange oil / Y.I. Chang, J. Scire, and B. Jacobs --
Encapsulation of flavors by extrusion / Sara J. Risch --
Shelf life of orange oil : effects of encapsulation by spray-drying, extrusion, and molecular inclusion / Lisa L. Westing, Gary A. Reineccius, and Fred Caporaso --
Flavor encapsulation with alginates / Alan H. King --
Coacervation for flavor encapsulation / Ronald J. Versic --
Interfacial tension behavior of citrus oils against phases formed by complex coacervation of gelatin / C. Arneodo, A. Baszkin, J.-P. Benoit, and Curt Thies --
Stabilization of flavors by cyclodextrins / L. Szente and J. Szejtli --
Controlling particle size and release properties : secondary processing techniques / David M. Jones --
Controlled release of food additives / Marcus Karel and Robert Langer.