Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking.

Doi, Takahiko

Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. [electronic resource] - Food research international (Ottawa, Ont.) 02 2019 - 1-11 p. digital

Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

1873-7145

10.1016/j.foodres.2018.12.056 doi


Caseins--chemistry
Cooking
Corn Oil--chemistry
Emulsifying Agents--chemistry
Emulsions
Garlic--chemistry
Lipid Droplets--chemistry
Molecular Structure
Odorants--analysis
Palm Oil--chemistry
Particle Size
Polysorbates--chemistry
Quillaja Saponins--chemistry
Taste
Temperature
Whey Proteins--chemistry