Effects of xanthan and sugar on the release of aroma compounds in model solution-Reference-Cited by-同舟云学术

Effects of xanthan and sugar on the release of aroma compounds in model solution

Published:2016-10-19 Issue:2 Volume:32 Page:112-118
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Yang Zi-Yu¹,Fan Yan-Ge²,Xu Min¹,Ren Jing-Nan¹,Liu Yan-Long¹,Zhang Lu-Lu¹,Li Jia-Jia¹,Zhang Yan¹,Dong Man¹,Fan Gang¹^ORCID

Affiliation:

1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology; Huazhong Agricultural University; Wuhan China

2. Institute of Chemistry Co. Ltd.; Henan Academy of Sciences; Zhengzhou China

Funder

National Natural Science Foundation of China

Major Scientific and Technological Innovation Project in Hubei Province

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.3360/fullpdf

Reference34 articles.

1. Influence of type, concentration and flow behaviour of hydrocolloid solutions on aroma perception

2. Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content

3. Correlation between rheological properties and limonene release in pectin gels using an electronic nose

4. Aroma release from gum arabic or egg yolk/xanthan-stabilized oil-in-water emulsions

5. Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds

Cited by 8 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. Enhancement effect of odor and multi‐sensory superposition on sweetness;Comprehensive Reviews in Food Science and Food Safety;2023-09-26

2. Recent trends in aroma release and perception during food oral processing: A review;Critical Reviews in Food Science and Nutrition;2022-10-11

3. Identification of functional genes associated with the biotransformation of limonene to trans ‐dihydrocarvone in Klebsiella sp. O852;Journal of the Science of Food and Agriculture;2021-12-06

4. Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides;Molecules;2021-07-11

5. Green extraction of perilla volatile organic compounds by pervaporation;Separation and Purification Technology;2021-04