Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers

Food Hydrocolloids

Volumn 27, Issue 1, 2012, Pages 109-118

  Benjamin, O ^a,b   Silcock, P ^b   Leus, M ^b   Everett, D W ^a,b  

^a RIDDET INSTITUTE   (New Zealand)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Controlled release; Headspace gas chromatography; Multilayer emulsion; Pectin; PH; Volatile organic compounds; Lactoglobulin

Indexed keywords

EMULSIFICATION; EMULSIONS; GAS CHROMATOGRAPHY; HYDROGEN BONDS; HYDROPHOBICITY; IONIC STRENGTH; MULTILAYERS; PHASE INTERFACES;

CONTROLLED RELEASE; HEADSPACE GAS CHROMATOGRAPHY; LACTOGLOBULIN; MULTILAYER EMULSION; OIL-IN-WATER; PECTIN; PH; PRIMARY OIL; WATER EMULSION; Β-LACTOGLOBULIN;

VOLATILE ORGANIC COMPOUNDS;

GLYCINE MAX;

EID: 80054992686     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.08.008     Document Type: Article

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