Flavour Release from Monoglyceride Structured Oil-in-Water Emulsions through Static Headspace Analysis

Food Biophysics

Volumn 9, Issue 4, 2014, Pages 359-367

  Mao, Like ^a,b   Roos, Yrjö H ^b   Miao, Song ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Emulsion; Flavour release; Monoglyceride; Partition coefficient; Static headspace analysis

Indexed keywords

EMULSIFICATION; EMULSIONS; FLAVOR COMPOUNDS; SOYBEAN OIL;

CONVENTIONAL EMULSIONS; FLAVOUR RELEASE; HEADSPACE CONCENTRATIONS; MEDIUM CHAIN TRIGLYCERIDES; MONOGLYCERIDES; OIL-IN-WATER EMULSIONS; PARTITION COEFFICIENT; STATIC HEADSPACE ANALYSIS;

OSTWALD RIPENING;

EID: 84912150192     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-014-9338-3     Document Type: Article

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