| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541127 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Two-layered emulsions increase the retention of volatile molecules during drying. ⺠Pectin inhibits the loss of the β-sheet protein structure. ⺠O/W interface plays an important role in retention during drying. ⺠Flavour release increases upon increasing water activity. ⺠Higher water content damages the encapsulation matrix structure.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Adem Gharsallaoui, Gaëlle Roudaut, Laurent Beney, Odile Chambin, Andrée Voilley, Rémi Saurel,