Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
Author:
Affiliation:
1. Department of Agrotechnology and Food Science, Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b04459
Reference175 articles.
1. Physical chemistry of flavour
2. Release and Transport of Flavors In Vivo: Physicochemical, Physiological, and Perceptual Considerations
3. Volatile flavor release from foods during eating
4. Macromolecule–ligand binding studied by the Hummel and Dreyer method: current state of the methodology
Cited by 65 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. Aroma compounds retention and release from protein-polysaccharide-based bilayer emulsion gels: A thermodynamic and kinetic study;Food Hydrocolloids;2024-05
2. Energetics of β-lactoglobulin–flavor compounds interactions;Food Research International;2024-02
3. Using a Machine Learning Regression Approach to Predict the Aroma Partitioning in Dairy Matrices;Processes;2024-01-26
4. Widely targeted metabolomic analysis reveals the dynamic changes of metabolites during postmortem chilled aging in Mongolian sheep;Food Chemistry;2024-01
5. Flavour powders formed by spray drying;Handbook of Food Powders;2024
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