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
收藏
页码：63 / 67
页数：5
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