The Effect of Gelling Agent Type and Concentration on Flavor Release in Model Systems-Reference-Cited by-同舟云学术

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The Effect of Gelling Agent Type and Concentration on Flavor Release in Model Systems

Published:1996-05-05 Issue: Volume: Page:98-108
ISSN:0097-6156
Container-title:ACS Symposium Series
language:
Short-container-title:

Author:

Carr James¹,Baloga David²³,Guinard Jean-Xavier⁴,Lawter Louise²,Marty Cecile⁴,Squire Cordelia¹

Affiliation:

1. Food Ingredients and Additives Group, Systems Bio-Industries, Inc., 620 Progress Avenue, Waukesha, WI 53187

2. Flavor and Fruit Group, Systems Bio-Industries, Inc., 2607 Interplex Drive, Trevose, PA 19053

3. Current address: Quest International, 5115 Sedge Boulevard, Hoffman Estates, IL 60192

4. Department of Nutrition, Pennsylvania State University, University Park, PA 16802

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-1996-0633.ch009

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2. Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition;Food Research International;2024-06

3. Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2021-04-02

4. Volatile antimicrobial absorption in food gel depends on the food matrix characteristics;Food Hydrocolloids;2020-10

5. Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective;Journal of Agricultural and Food Chemistry;2018-09-06

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