@article{TIAN2023, 
author = {Huaixiang TIAN and Wei LI and Haiyan YU and Chen CHEN and Juan HUANG and Xinman LOU and Yong LI and Haibin YUAN},
title = {Progress in the Application of Cellulose-Based Materials in Encapsulation and Controlled Release of Flavor Compounds},
year = {2023},
journal = {Food Science},
volume = {44},
number = {7},
pages = {353-362},
keywords = {interaction, encapsulation, cellulose, flavor release, flavor substances},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220425-325},
doi = {10.7506/spkx1002-6630-20220425-325},
abstract = {Flavor substances play an important role in foods, but their stability is poor, and they are susceptible to external environments, causing their loss or deterioration. The application of encapsulation and controlled release can effectively improve the stability and release characteristics of flavor substances. Cellulose-based materials are widely used in the encapsulation and controlled release of flavor substances as wall materials, material reinforcing phases or interfacial stabilizers due to their wide range of sources and excellent properties. This article summarizes the classification of cellulose-based materials, the characteristics of flavor encapsulation technology, the interaction between cellulose-based materials and flavor substances and the mechanism and regulatory strategies of flavor release, and discusses recent trends and future prospects for the application of cellulose-based materials in the encapsulation and controlled release of flavor compounds, which will provide a theoretical reference for the application of cellulose-based materials in sustained and controlled release of flavor compounds.}
}