Article ID Journal Published Year Pages File Type
10538671 Food Chemistry 2012 9 Pages PDF
Abstract
► Physicochemical properties of lemon oils depend on their composition (“fold”). ► Lemon oil composition influences emulsion formation and stability. ► Low water-solubility components in high fold oils may inhibit emulsion instability.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Impact of lemon oil composition on formation and stability of model food and beverage emulsions
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