Calculation of apparent diffusion coefficients of aroma compounds in dairy emulsions based on fat content and physicochemical properties in each phase-Reference-Cited by-同舟云学术

Calculation of apparent diffusion coefficients of aroma compounds in dairy emulsions based on fat content and physicochemical properties in each phase

Published:2009-10 Issue:3-4 Volume:94 Page:205-214
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Déléris Isabelle,Zouid Imen,Souchon Isabelle,Tréléa Ioan Cristian

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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3. Bongard, S., 2006. Partage et libération de composés d’arôme. Application aux matrices laitières dispersées et gélifiées. PhD thesis, Université de Nantes, Nantes, France.

4. Some considerations of the volatilities of organic flavor compounds in foods;Buttery;Journal of Agricultural and Food Chemistry,1971

5. Modeling the partition of volatile aroma compounds from a cloud emulsion;Carey;Journal of Agricultural and Food Chemistry,2002

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