Aroma release from solid droplet emulsions: Effect of lipid type

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 11, 2007, Pages 1001-1014

  Ghosh, Supratim ^a,b   Peterson, Devin G ^a,c   Coupland, John N ^a,c  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b RYERSON UNIVERSITY   (Canada)

^c 337 Food Science Building ^*  (United States)

Author keywords

Colloids; Emulsions; Fat crystallization; Lipid analysis; Lipid chemistry

Indexed keywords

DROP FORMATION; EMULSIONS; HYDROGENATION; LIPIDS; PHASE EQUILIBRIA;

FAT CRYSTALLIZATION; FOOD EMULSION; LIPID ANALYSIS; LIPID CHEMISTRY;

COLLOIDS;

EID: 35648967623     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1135-4     Document Type: Article

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