Dynamic Aroma Release from Complex Food Emulsions
Author:
Affiliation:
1. School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
2. Chemical Engineering Department, Loughborough University, Loughborough LE11 3TU, United Kingdom
Funder
China Scholarship Council
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b02304
Reference40 articles.
1. McClements, D. J. Food Emulsions: Principles, Practice and Techniques; CRC Press, Boca Raton, 2005, pp 422–428.
2. Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions
3. Influence of Lipid Fraction, Emulsifier Fraction, and Mean Particle Diameter of Oil-in-Water Emulsions on the Release of 20 Aroma Compounds
4. Influence of oil-in-water emulsion characteristics on initial dynamic flavour release
5. Flavour Release from Monoglyceride Structured Oil-in-Water Emulsions through Static Headspace Analysis
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