Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release

Food Research International

Volumn 48, Issue 1, 2012, Pages 233-240

  Mao, Like ^a,b   O'Kennedy, Brendan T ^a   Roos, Yrjö H ^b   Hannon, John A ^a   Miao, Song ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Emulsifier; Emulsion; Flavor release; Monoglyceride; Self assembled structure

Indexed keywords

CONTROLLED RELEASE; CRYSTALLINE STRUCTURE; CRYSTALLINITIES; DROPLET SIZES; EMULSIFIER; EMULSIFIER TYPE; EMULSION PROPERTIES; FLAVOR RELEASE; GEL PROPERTIES; GOOD STABILITY; HEADSPACE ANALYSIS; MICROFLUIDIZATION; MONOGLYCERIDES; NEWTONIANS; OIL CONTENTS; OIL IN EMULSION; OIL PHASE; OIL-IN-WATER (O/W) EMULSION; RHEOLOGICAL BEHAVIORS; SELF ASSEMBLED STRUCTURES; TWEEN-20; WHEY PROTEIN ISOLATE;

EMULSIONS; LIQUID CRYSTALS;

EMULSIFICATION;

EID: 84860820233     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.04.002     Document Type: Article

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