Flavour distribution and release from gelatine-starch matrices

Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase separated matrix may affect texture and overall flavour balance of the final product, which are both important for consum...

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Detalles Bibliográficos
Autores principales: Su, Katy, Brunet, Marine, Festring, Daniel, Ayed, Charfedinne, Foster, Tim, Fisk, Ian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7768189/
https://www.ncbi.nlm.nih.gov/pubmed/33658741
http://dx.doi.org/10.1016/j.foodhyd.2020.106273

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7768189/
https://www.ncbi.nlm.nih.gov/pubmed/33658741
http://dx.doi.org/10.1016/j.foodhyd.2020.106273

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