Investigation of vanillin-loaded O/W, W/O, and W/O/W emulsion systems as a proof of concept for sugar reduction strategy: Preparation, characterization, and evaluation-Reference-Cited by-同舟云学术

Investigation of vanillin-loaded O/W, W/O, and W/O/W emulsion systems as a proof of concept for sugar reduction strategy: Preparation, characterization, and evaluation

Published:2024-02 Issue: Volume:193 Page:115690
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Huang Luyao,Wu Ruru,Zhang Fan,Yang Siqi,Zheng Baodong,Zhang Yi

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Influence of fibre addition on the rheological properties of peach juice;Augusto;International Journal of Food Science and Technology,2011

2. Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters;Benichou;Advances in Colloid and Interface Science,2004

3. Sweetness enhancement by aromas: Measured by descriptive sensory analysis and relative to reference Scaling;Bertelsen;Chemical Senses,2020

4. Cross-modal effect of vanilla aroma on sweetness of different sweeteners among Chinese and Danish consumers;Bertelsen;Food Quality and Preference,2021

5. Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness;Chiu;Food Hydrocolloids,2017

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effects of different types of polysaccharides on the structure and physical properties of W/O/W emulsions under varying pH conditions;Journal of the Science of Food and Agriculture;2024-06-03

2. Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate;Journal of Agriculture and Food Research;2024-06