Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions

Food Chemistry

Volumn 140, Issue 1-2, 2013, Pages 124-134

  Benjamin, O ^a,b,c   Silcock, P ^b   Beauchamp, J ^c   Buettner, A ^c   Everett, D W ^a,b  

^a RIDDET INSTITUTE   (New Zealand)

^b UNIVERSITY OF OTAGO   (New Zealand)

^c FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Model mouth; Multilayer emulsion; PTR MS; Saliva; Salt; Volatile release

Indexed keywords

DEPLETION FLOCCULATION; EMULSION STRUCTURES; PROTON-TRANSFER REACTION MASS SPECTROMETRIES; PTR-MS; SALIVA; STRUCTURAL STABILITIES; VOLATILE ORGANIC COMPOUNDS (VOCS); VOLATILE RELEASE;

BODY FLUIDS; CHARGE TRANSFER; DRYING OILS; EMULSIONS; FLOCCULATION; MASS SPECTROMETRY; MULTILAYERS; SALTS; STABILITY; VOLATILE ORGANIC COMPOUNDS;

EMULSIFICATION;

2 BUTANONE; 2 OCTANONE; BENZALDEHYDE; BETA LACTOGLOBULIN; BUTANOL; BUTYRIC ACID ETHYL ESTER; HEXANOIC ACID ETHYL ESTER; PECTIN; SALIVA SUBSTITUTE; SODIUM CHLORIDE; SOYBEAN OIL; TRANS 4 HEPTENAL; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

ARTICLE; EMULSION; FLOCCULATION; MASS SPECTROMETRY; MASTICATION; OIL IN WATER; PH; PROTON TRANSPORT; SIMULATION;

EMULSIONS; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; MODELS, BIOLOGICAL; MOUTH; OILS; VOLATILE ORGANIC COMPOUNDS; WATER;

EID: 84874929416     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.043     Document Type: Article

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