Effect of the structure of monoglyceride-oil-water gels on aroma partition

Food Research International

Volumn 43, Issue 3, 2010, Pages 671-677

  Calligaris, Sonia ^a   Pieve, Sara Da ^a   Arrighetti, Gianmichele ^b   Barba, Luisa ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b CNR   (Italy)

Author keywords

Aroma partition; Gel; Saturated monoglycerides; Self assembly structures

Indexed keywords

CRYSTALLINE NETWORKS; GEL STRUCTURES; LEMON OIL; LIPOPHILIC COMPOUNDS; MONOGLYCERIDES; MULTILAMELLAR; MULTILAMELLAR PHASIS; OIL-WATER; POLARIZED LIGHT MICROSCOPY; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL MEASUREMENTS; SATURATED MONOGLYCERIDES; SELF-ASSEMBLY STRUCTURE; SUNFLOWER OIL; SYNCHROTRON X RAY DIFFRACTION; THREE MIXTURES;

LIGHT; PARTITIONS (BUILDING); RHEOLOGY; SELF ASSEMBLY; VEGETABLE OILS; X RAY DIFFRACTION;

GELS;

CITRUS LIMON; HELIANTHUS;

EID: 76349097784     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.10.011     Document Type: Article

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