Food emulsions as delivery systems for flavor compounds: A review-Reference-Cited by-同舟云学术

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Food emulsions as delivery systems for flavor compounds: A review

Published:2017-05-23 Issue:15 Volume:57 Page:3173-3187
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Mao Like¹²,Roos Yrjö H.²,Biliaderis Costas G.³,Miao Song¹

Affiliation:

1. Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland

2. School of Food and Nutritional Sciences, University College Cork, County Cork, Ireland

3. Department of Food Science, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1098586

Reference147 articles.

1. Emulsions stabilised solely by colloidal particles

2. Flavour/taste perception in thickened systems: the effect of guar gum above and below c*

3. EFFECT OF THE FOOD MATRIX ON FLAVOUR RELEASE AND PERCEPTION

4. Effect of Emulsion Structure on Flavor Release and Taste Perception

5. Ultrasonic imaging of gravitational separation in emulsions

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