Evaluation of volatile characteristics in whey protein isolate-pectin mixed layer emulsions under different environmental conditions

Food Hydrocolloids

Volumn 41, Issue , 2014, Pages 79-85

  Mao, Like ^a,b   Boiteux, Ludivine ^c   Roos, Yrjö H ^b   Miao, Song ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c Department of Bioengineering Institute of Technology Engineering Industry   (France)

Author keywords

Artificial saliva; Mixed layer emulsion; Partition coefficient; Pectin; Release rate; WPI

Indexed keywords

EID: 84898831026     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.03.025     Document Type: Article

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