Retention of linalool and eugenol in hydrogels
Author:
Affiliation:
1. Faculty of Food Technology Osijek Josip Juraj Strosmayer University in Osijek F. Kuhača 20 31000 Osijek Croatia
2. Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University 400 Dan Allen Drive Raleigh NC USA
Funder
Hrvatska Zaklada za Znanost
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14344
Reference28 articles.
1. Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms
2. α,α-Trehalose/Water Solutions. 5. Hydration and Viscosity in Dilute and Semidilute Disaccharide Solutions
3. Changes in Macroscopic Viscosity Do Not Affect the Release of Aroma Aldehydes from a Pectinaceous Food Model System of Low Sucrose Content
4. Influence of λ-Carrageenan on the Release of Systematic Series of Volatile Flavor Compounds from Viscous Food Model Systems
5. Effect of Xanthan on Flavor Release from Thickened Viscous Food Model Systems
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