Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage-Reference-Cited by-同舟云学术

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Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage

Published:2017-08 Issue: Volume:228 Page:595-601
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Jiao,He Zhiyong,Zeng Maomao,Li Bingbing,Qin Fang,Wang Linxiang,Wu Shengfang,Chen Jie

Funder

National Natural Science Foundation of China

National High-Tech Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content;Arancibia;LWT – Food Science and Technology,2015

2. Competitive binding of off-Flavor compounds with soy protein and β-cyclodextrin in a ternary system: A model study;Arora;Journal of the American Oil Chemists' Society,2010

3. Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels;Ayed;Food Research International,2014

4. Effect of xanthan on flavor release from thickened viscous food model systems;Bylaite;Journal of Agricultural and Food Chemistry,2005

5. Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception;Boland;Food Chemistry,2006

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