Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior

Food Research International

Volumn 44, Issue 6, 2011, Pages 1632-1641

  Arancibia, C ^a   Jublot, L ^b   Costell, E ^a   Bayarri, S ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Flavor release; O w emulsion; Rheology; Sensory perception; Structure; Thickeners

Indexed keywords

AROMA RELEASE; BREATH ANALYSIS; CARBOXY-METHYL CELLULOSE; EMULSION STABILITY; FAT CONTENTS; FLAVOR RELEASE; IN-VIVO; INSTRUMENTAL DATA; LIPOPHILIC COMPOUNDS; LOSS MODULI; MATRIX; MATRIX COMPOSITION; MODIFIED STARCHES; NASAL CAVITY; O/W EMULSION; O/W EMULSIONS; OIL CONTENTS; ON FLOW; RHEOLOGICAL BEHAVIORS; SENSORY CHARACTERISTICS; STARCH-BASED; THICKENERS; VISCO-ELASTIC PARAMETERS;

ELASTICITY; EMULSIFICATION; EMULSIONS; RHEOLOGY; STARCH; VISCOSITY;

SENSORY PERCEPTION;

CITRUS LIMON;

EID: 80955180215     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.04.049     Document Type: Article

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