Food emulsions as delivery systems for flavor compounds: A review

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 15, 2017, Pages 3173-3187

  Mao, Like ^a,b   Roos, Yrjö H ^b   Biliaderis, Costas G ^c   Miao, Song ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

controlled release; delivery system; emulsion; Food flavor; oil

Indexed keywords

EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; GAS CHROMATOGRAPHY; OILS AND FATS; PRODUCT DESIGN; STRUCTURAL DESIGN;

CONTROLLED RELEASE; DELIVERY SYSTEMS; EMULSION STRUCTURES; FLAVOR PERCEPTIONS; FOOD FLAVORS; INTERFACE THICKNESS; THERMODYNAMIC BEHAVIORS; THICKENING AGENTS;

FLAVOR COMPOUNDS;

EMULSIFYING AGENT; FLAVORING AGENT; OIL; WATER;

EMULSION; HUMAN; TASTE;

EMULSIFYING AGENTS; EMULSIONS; FLAVORING AGENTS; HUMANS; OILS; TASTE; WATER;

EID: 85019558583     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2015.1098586     Document Type: Article

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