Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system

Food Chemistry

Volumn 199, Issue , 2016, Pages 393-400

  Yeo, Lihe ^a   Thompson, Donald B ^a   Peterson, Devin G ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Flavour fade; Flavour retention; High amylose maize starch; Inclusion complex; X ray diffraction

Indexed keywords

BEHAVIORAL RESEARCH; BINARY MIXTURES; CYCLODEXTRINS; FLAVOR COMPOUNDS; HYDROPHOBICITY; X RAY DIFFRACTION;

AQUEOUS MODEL SYSTEMS; DOSE-DEPENDENT MANNER; FLAVOUR RETENTIONS; HIGH-AMYLOSE MAIZE STARCH; INCLUSION COMPLEX; INCLUSION COMPLEXATION; LIGAND CONCENTRATION; STARCH DISPERSIONS;

STARCH;

AMYLOSE; CARVONE; FLAVORING AGENT; GUAIACOL; HIGH AMYLOSE MAIZE STARCH; LIMONENE; LIPID; MENTHONE; OCTANOL; PULEGONE; STARCH; TERPINEOL; THYMOL; UNCLASSIFIED DRUG; WATER;

ARTICLE; COMPLEX FORMATION; FLAVOR; HYDROPHOBICITY; MOLECULAR SIZE; PARTITION COEFFICIENT; PRECIPITATION; SOLUBILITY; CHEMISTRY; MAIZE; PROCEDURES; X RAY DIFFRACTION;

AMYLOSE; FLAVORING AGENTS; STARCH; WATER; X-RAY DIFFRACTION; ZEA MAYS;

EID: 84978421522     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.054     Document Type: Article

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