Tunable volatile release from organogel-emulsions based on the self-assembly of β-sitosterol and γ-oryzanol

Food Chemistry

Volumn 221, Issue , 2017, Pages 1491-1498

  Chen, Xiao Wei ^a   Chen, Ya Jun ^a   Wang, Jin Mei ^a   Guo, Jian ^a   Yin, Shou Wei ^a   Yang, Xiao Quan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Emulsion; Organogel; Phytosterols; Self assembly; Volatile release

Indexed keywords

EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; FOOD STORAGE; MICROSTRUCTURE; PRODUCT DESIGN; VOLATILE ORGANIC COMPOUNDS;

CONTROLLED RELEASE; FINE MICROSTRUCTURE; HEADSPACE CONCENTRATIONS; ORGANOGELS; PARTITION COEFFICIENT; PHYTOSTEROLS; VOLATILE COMPOUNDS; VOLATILE RELEASE;

SELF ASSEMBLY;

2,3 BUTANEDIONE; GAMMA ORYZANOL; HEXANAL; HEXANOIC ACID; LIMONENE; LINALOOL; SITOSTEROL; VOLATILE ORGANIC COMPOUND; EMULSION; GAMMA-ORYZANOL; GAMMA-SITOSTEROL; PHENYLPROPIONIC ACID DERIVATIVE; PHYTOSTEROL; SITOSTEROL DERIVATIVE;

ARTICLE; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); CONFOCAL LASER SCANNING MICROSCOPY; CONTACT ANGLE; EMULSION; HYDROGEN BOND; PARTITION COEFFICIENT; PHOTON CORRELATION SPECTROSCOPY; SCANNING ELECTRON MICROSCOPY; SURFACE TENSION; CHEMISTRY;

EMULSIONS; PHENYLPROPIONATES; PHYTOSTEROLS; SITOSTEROLS;

EID: 85006985213     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.11.001     Document Type: Article

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