Calculation of apparent diffusion coefficients of aroma compounds in dairy emulsions based on fat content and physicochemical properties in each phase

Journal of Food Engineering

Volumn 94, Issue 3-4, 2009, Pages 205-214

  Déléris, Isabelle ^a   Zouid, Imen ^a   Souchon, Isabelle ^a   Tréléa, Ioan Cristian ^a  

^a CEMAGREF   (France)

Author keywords

Apparent diffusion; Apparent partition properties; Emulsion; Liquid fat content; Milk fat; Modeling; Yogurt

Indexed keywords

APPARENT DIFFUSION; APPARENT PARTITION PROPERTIES; MILK FAT; MODELING; YOGURT;

BLOOD VESSELS; DAIRIES; DAIRY PRODUCTS; EMULSIFICATION; GELATION; LIQUIDS; OILS AND FATS;

SURFACE DIFFUSION;

EID: 67349251862     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.03.008     Document Type: Article

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