Dynamic aroma release from complex food emulsions

In-vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions stabilised with Tween 20 or octenyl succinic anhydride (OSA) starch as a hydrophilic emulsifier and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier was investigated. The equal-molecular...

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Bibliographic Details
Main Authors: Xiaolu Pu, Robert Linforth, Marijana Dragosavac, Bettina Wolf
Format: Default Article
Published: 2019
Subjects:
Food Science
Chemical Sciences
Agricultural and Veterinary Sciences
Engineering
Dynamic aroma release
OSA starch
Xanthan gum
W/o/w emulsions
Online Access:https://hdl.handle.net/2134/9363686.v1
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