FLAVOR RELEASE FROM A PROTEIN-STABILIZED WATER-IN-OIL-IN-WATER EMULSION

被引：38

作者：

DICKINSON, E

EVISON, J

GRAMSHAW, JW

SCHWOPE, D

机构：

[1] Procter Department of Food Science, University of Leeds, Leeds

来源：

FOOD HYDROCOLLOIDS | 1994年 / 8卷 / 01期

关键词：

D O I：

10.1016/S0268-005X(09)80145-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The loss of a.volatile compound butan-1-ol into the gas phase from a protein-stabilized water-in-oil-in-water (W/O/W) multiple emulsion has been investigated using a head-space analysis technique. Incorporation of the butanol in the multiple emulsion droplets leads to a reduction in the rate of release by about a factor of two.

引用

页码：63 / 67

页数：5

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