The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing

Volatilization of flavor substances may reduce consumers' perception of flavor, and the research on preservation of flavor substances by high internal phase emulsions (HIPEs) under freeze–thaw conditions is still blank. Herein, flavor HIPEs prepared by adding more than 15% litsea cubeba oil in...

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Detalles Bibliográficos
Autores principales: Hu, Sijie, Xiao, Feng, Du, Ming, Pan, Jinfeng, Song, Liang, Wu, Chao, Zhu, Beiwei, Xu, Xianbing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534104/
https://www.ncbi.nlm.nih.gov/pubmed/37780284
http://dx.doi.org/10.1016/j.fochx.2023.100759

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534104/
https://www.ncbi.nlm.nih.gov/pubmed/37780284
http://dx.doi.org/10.1016/j.fochx.2023.100759

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