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Interactions of flavoured oil in-water emulsions with polylactide

✍ Scribed by Salazar, Rómulo; Domenek, Sandra; Ducruet, Violette


Book ID
122121564
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
845 KB
Volume
148
Category
Article
ISSN
0308-8146

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## Abstract Properties of oil‐in‐water (O/W) emulsions affecting initial dynamic flavour release were studied in real time considering mouth conditions. Aroma molecules from different chemical classes at concentrations typically present in beverages were used. The emulsion droplet diameter showed n