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Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices

✍ Scribed by Arvisenet, G.; Le Bail, P.; Voilley, A.; Cayot, N.

Book ID
127117584
Publisher
American Chemical Society
Year
2002
Tongue
English
Weight
83 KB
Volume
50
Category
Article
ISSN
0021-8561

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✍ Dr Saskia M van Ruth; Geja de Vries; Mike Geary; Persephoni Giannouli πŸ“‚ Article πŸ“… 2002 πŸ› John Wiley and Sons 🌐 English βš– 119 KB

## Abstract The influence of the composition and structure of oil‐in‐water emulsions on aroma retention was examined for 20 volatile compounds. Compositional and structural parameters included the fraction of emulsifier phase, the fraction of lipid phase and the particle size distribution of the di