Water Solubility of Flavor Compounds Influences Formation of Flavor Inclusion Complexes from Dispersed High-Amylose Maize Starch-Reference-Cited by-同舟云学术

Water Solubility of Flavor Compounds Influences Formation of Flavor Inclusion Complexes from Dispersed High-Amylose Maize Starch

Published:2007-12-11 Issue:1 Volume:56 Page:220-226
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tapanapunnitikul Onanong¹,Chaiseri Siree¹,Peterson Devin G.¹,Thompson Donald B.¹

Affiliation:

1. Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand and Department of Food Science, Food Science Building, University Park, The Pennsylvania State University, Pennsylvania 16802

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071619o

Reference32 articles.

1. Structural features of starch-flavor complexation in food model systems

2. Evidence of Starch Inclusion Complexation with Lactones

3. Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices

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