Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol
Xiaohui Wu, Xiao Liu, Jianxin Qin, Jingwen Zhou, Jian Chen
Topics & Concepts
PhytosterolFlavorFood scienceChemistryMicrostructureRheologyAqueous two-phase systemAromaPhase (matter)Chemical engineeringMaterials scienceOrganic chemistryCrystallographyComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications