Effect of ultrasound emulsification on cheese aroma encapsulation by carbohydrates

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 3, 2000, Pages 861-867

  Mongenot, N ^a,b   Charrier, S ^a   Chalier, P ^a  

^a UNIV MONTPELLIER   (France)

^b Cogix ^*  (France)

Author keywords

Carbohydrates; Cheese aroma; Emulsification; Encapsulation; Retention; Ultrasound

Indexed keywords

CARBOHYDRATE; MALTODEXTRIN;

ARTICLE; CHEESE; CHEMISTRY; DESICCATION; EMULSION; ENCAPSULATION; FOOD PACKAGING; HUMAN; INTERMETHOD COMPARISON; ODOR; PARTICLE SIZE; TECHNIQUE; ULTRASOUND;

CARBOHYDRATES; CHEESE; EMULSIONS; HUMANS; ODORS; PARTICLE SIZE; ULTRASONICS;

EID: 0034088675     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990494n     Document Type: Article

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