Stability of citral in oil-in-water emulsions protected by a soy protein–polysaccharide Maillard reaction product
Author:
Funder
Agriculture and Agri-Food Canada and Canadian Poultry Research Council under the Growing Forward Program
Jiangnan University
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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3. Influence of droplet charge on the chemical stability of citral in oil‐in‐water emulsions;Choi;Journal of Food Science,2010
4. Inhibition of citral degradation in model beverage emulsions using micelles and reverse micelles;Choi;Food Chemistry,2010
5. Acid-catalyzed reactions of citrus oils and other terpene-containing flavors;Clark;Developments in Food Science,1992
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