Effect of Fat Nature and Aroma Compound Hydrophobicity on Flavor Release from Complex Food Emulsions-Reference-Cited by-同舟云学术

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

Published:2004-09-04 Issue:20 Volume:52 Page:6257-6263
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Relkin Perla¹,Fabre Marjorie¹,Guichard Elisabeth¹

Affiliation:

1. UMR−SCALE (ENSIA-INRA-CNAM), 1 avenue des Olympiades, FR-91744 Massy, France, and UMRA-INRA-ENESAD, 17 rue Sully, B.P. 86510, FR-21065 Dijon Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049477a

Reference29 articles.

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

2. Sugar and Fat Effects on Sensory Properties of Ice Cream

3. Effect of Milk Fat, Cocoa Butter, and Whey Protein Fat Replacers on the Sensory Properties of Lowfat and Nonfat Chocolate Ice Cream

4. Principles of emulsion formation

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