SCOPUS 정보 검색 플랫폼

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 5, 2002, Pages 1106-1110

Transfer of aroma compounds through the lipidic-aqueous interface in a complex system

(3) Seuvre, A M a,b Espinosa Diaz, M A a Voilley, A a

a UNIVERSITÉ DE BOURGOGNE (France)

b IUT Genie Biologique (France)

Author keywords

lactoglobulin; Aroma compounds; Interface; Liquid liquid equilibria; PH effect; Transfer

Indexed keywords

2 NONANONE; 2,5 DIMETHYLPYRAZINE; ACETALDEHYDE; ACETOPHENONE; ALDEHYDE; BENZALDEHYDE; BENZALDEHYDE DERIVATIVE; BETA LACTOGLOBULIN; FLAVORING AGENT; ISOPENTYL ACETATE; LACTOGLOBULIN; LINALOOL; LIPID; MIGLYOL; PENTANOL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL COMPOSITION; HYDROPHOBICITY; KINETICS; ODOR; PARTITION COEFFICIENT; PH; SURFACE TENSION; TRANSPORT KINETICS;

ALDEHYDES; BENZALDEHYDES; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOGLOBULINS; ODORS; PENTANOLS; TRIGLYCERIDES;

EID: 0037180974 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf010939j Document Type: Article

Times cited : (21)

References (13)

1
- 0002531346
- Flavor release and flavor perception in oil-in-water emulsions: Is the link so close?
- Taylor, A. J., Mottram, D. S., Eds.; The Royal Society of Chemistry: Cambridge, U.K.
- (1996) Flavour Science. Recent Developments , pp. 375-379
- Brossard, C.¹ Rousseau, F.² Dumont, J.P.³

2
- 0344023593
- Effect of emulsion structure on flavor release and taste perception
- McGorrin, R. J., Leland, V. L., Eds.; American Chemical Society: Washington, DC
- (1996) Flavour-Food Interactions , pp. 36-47
- Bakker, J.¹ Mela, D.J.²

3
- 0003065209
- Effect of protein on the retention and transfer of aroma compounds at the lipid-water interface
- Dickinson, E., Lorient, D., Eds.; The Royal Society of Chemistry: Cambridge, U.K.
- (1995) Food Macromolecule and Colloids , pp. 154-163
- Harvey, B.A.¹ Druaux, C.² Voilley, A.³

4
- 0003257749
- The hydrophobic fragmental constant
- Nauta, W., Rekker, R. F., Eds.; Elsvier Scientific: Amsterdam, The Netherlands; Chapter 1
- (1977) Pharmacochemistry Library
- Rekker, R.F.¹

5
- 0003998388
- Chemical Rubber Publishing: Cleveland, OH
- (1962) Handbook of Chemistry and Physics, 44th ed.
- Hodgman, C.D.¹ Weast, R.C.² Shankland, R.S.³ Selby, S.M.⁴

6
- 0008611550
- Ph.D. Dissertation, Université de Bourgogne
- (1999) Study of the retention and release of aroma compounds in model media in the presence or in absence of β-lactoglobulin
- Espinosa, M.A.¹

7
- 0004085634
- Academic Press: New York
- (1994) Structure-Function Properties of Food Proteins
- Phillips, L.G.¹ Whitehead, D.M.² Kinsella, J.E.³

8
- 0003504746
- Lavoisier Technique and Documentation: Paris, France
- (1998) Structures et Technofonctions des Protéines du Lait
- Cayot, P.¹ Lorient, D.²

9
- 0001015301
- Surface properties of β-lactoglobulin: Adsorption and rearrangement during film formation
- (1985) J. Agric. Food Chem. , vol.33 , pp. 1143-1148
- Waniska, R.D.¹ Kinsella, J.E.²

10
- 0003032682
- Preliminary studies of β-lactoglobulin adsorbed on polystyrene latex
- Dickinson, E., Ed.; The Royal Society of Chemistry: Cambridge, U.K.
- (1990) Food Polymers, Gels, and Colloids , pp. 96-112
- Mackie, A.R.¹ Mingins, J.² Dann, R.³

11
- 49249153429
- Proteins at liquid interfaces I. Kinetics of adsorption and surface denaturation
- (1979) J. Colloid Interface Sci. , vol.70 , pp. 403-414
- Graham, D.E.¹ Phillips, M.C.²

12
- 0024611630
- pH dependent emulsifying properties of β-lactoglobulin
- (1989) J. Dispersion Sci. Technol. , vol.10 , pp. 77
- Das, K.P.¹ Kinsella, J.E.²

13
- 0003163077
- Perceived flavour of food versus distribution of food flavour compounds: Remind food texture
- Maarse, H., van der Heij, D. G., Eds.; Elsevier: Amsterdam, The Netherlands
- (1994) Trends in Flavour Research , pp. 33-36
- Castelain, C.¹ Heil, F.² Caffre, I.³ Dumont, J.P.⁴

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.