Cargando…
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...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2022
|
| Materias: | |
| 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 |