Emulsification enhances the retention of esters and aldehydes to a greater extent than changes in the droplet size distribution of the emulsion

Food Chemistry

Volumn 93, Issue 1, 2005, Pages 153-159

  Meynier, Anne ^a   Lecoq, Christelle ^a   Genot, Claude ^a  

^a CEMAGREF   (France)

Author keywords

Aroma; Caseinate; Droplet size; Emulsion; Partition

Indexed keywords

ALDEHYDE DERIVATIVE; ESTER DERIVATIVE; FLAVORING AGENT; ISOPENTYL ACETATE; MILK FAT;

ARTICLE; CALCULATION; CHEMICAL INTERACTION; EMULSION; MEASUREMENT; MELTING POINT; PHYSICAL CHEMISTRY;

EID: 18044374255     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.018     Document Type: Article

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