Chemical and Physical Stability of Citral and Limonene in Sodium Dodecyl Sulfate−Chitosan and Gum Arabic-Stabilized Oil-in-Water Emulsions-Reference-Cited by-同舟云学术

Chemical and Physical Stability of Citral and Limonene in Sodium Dodecyl Sulfate−Chitosan and Gum Arabic-Stabilized Oil-in-Water Emulsions

Published:2007-04-10 Issue:9 Volume:55 Page:3585-3591
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Djordjevic Darinka¹,Cercaci Luisito¹,Alamed Jean¹,McClements D. Julian¹,Decker Eric A.¹

Affiliation:

1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, and Dipartimento di Scienze degli Alimenti, Università di Bologna, Viale G. Fanin, 40, I-40127 Bologna, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf063472r

Reference36 articles.

1. The acid catalyzed cyclization of citral

2. Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion

3. Formation Mechanism of p-Methylacetophenone from Citral via a tert-Alkoxy Radical Intermediate

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