Flavor release and stability comparison between nano and conventional emulsion as influenced by saliva

Flavour release and emulsion stability depend on volatile organic compounds' environmental conditions, food microstructure, and physicochemical properties. The effect of pH (3.5 vs 7.0) and saliva addition on stability and flavour release from nano and conventional emulsions was investigated us...

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Detalles Bibliográficos
Autores principales: Sanni, Oluwatofunmi, Lakemond, Catriona M., Benjamin, Ofir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9525555/
https://www.ncbi.nlm.nih.gov/pubmed/36193484
http://dx.doi.org/10.1007/s13197-022-05534-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9525555/
https://www.ncbi.nlm.nih.gov/pubmed/36193484
http://dx.doi.org/10.1007/s13197-022-05534-w

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