Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat
Jun Qi, Chuankang Jia, Wenwen Zhang, Huimin Yan, Qing-Yuan Cai, Xiu-ning Yao, Kuo Xu, Ying Xu, Wen-ping Xu, Guoyuan Xiong, Mei-qi Li
Topics & Concepts
AromaChemistryEmulsionFood scienceChromatographyAroma compoundViscosityLipid oxidationParticle sizeZeta potentialAntioxidantBiochemistryNanoparticleMaterials scienceNanotechnologyPhysical chemistryComposite materialMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes