Volatile release from whey protein isolate-pectin multilayer stabilized emulsions: Effect of pH, salt, and artificial salivas

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 26, 2013, Pages 6231-6239

  Mao, Like ^a,b   Roos, Yrjö H ^b   O'Callaghan, Donal J ^a   Miao, Song ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

artificial saliva; multilayer emulsion; pectin; stability; volatile release; WPI

Indexed keywords

ARTIFICIAL SALIVA; ELECTROSTATIC SCREENING; HEADSPACE CONCENTRATIONS; OIL WATER INTERFACES; PECTIN; VOLATILE RELEASE; WHEY PROTEIN ISOLATE; WPI;

BODY FLUIDS; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; MULTILAYERS; PHASE SEPARATION; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

PH EFFECTS;

MILK PROTEIN; PECTIN; VOLATILE ORGANIC COMPOUND; WHEY PROTEIN;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; EMULSION; HUMAN; KINETICS; METABOLISM; OSMOLARITY; PH; PROTEIN STABILITY; SALIVA; SALT INTAKE; TASTE; VOLATILIZATION;

EMULSIONS; HUMANS; HYDROGEN-ION CONCENTRATION; KINETICS; MILK PROTEINS; MODELS, BIOLOGICAL; OSMOLAR CONCENTRATION; PECTINS; PROTEIN STABILITY; SALIVA; SODIUM CHLORIDE, DIETARY; TASTE; VOLATILE ORGANIC COMPOUNDS; VOLATILIZATION;

EID: 84879747295     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4011615     Document Type: Article

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