Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines

Published:2020-06-09 Issue:7 Volume:122 Page:2000036
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Dadalı Ceyda¹,Elmacı Yeşim¹^ORCID

Affiliation:

1. Ege University Engineering Faculty Department of Food Engineering İzmir Turkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202000036

Reference41 articles.

1. Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage

2. Polyphenol-rich beverages: insights from sensory and consumer science

3. Volatile flavor release from foods during eating

4. Temporal Release of Flavor Compounds from Low-fat and High-fat Ice Cream During Eating

5. Effect of Fat Nature and Aroma Compound Hydrophobicity on Flavor Release from Complex Food Emulsions

Cited by 5 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. Effect of linalool on lamellar-structured emulsions: From molecular organization to organoleptic properties;Food Hydrocolloids;2024-04

2. Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain;Animals;2023-11-18

3. Fragrance in dermocosmetic emulsions: From microstructure to skin application;International Journal of Cosmetic Science;2023-09-14

4. Research and Development Status of Prepared Foods in China: A Review;Applied Sciences;2023-07-08

5. An overview focusing on modification of margarine rheological and textural properties for improving physical quality;European Food Research and Technology;2023-06-28

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3