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Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds

Jun Qi, Ying Xu, Xiaofei Xie, Wenwen Zhang, Huhu Wang, Xinglian Xu, Guoyuan Xiong

2020Food Chemistry47 citationsDOI

Topics & Concepts

GelatinChemistryFlavorEmulsionChromatographyAromaFood scienceOil dropletParticle sizeOrganic chemistryPhysical chemistryMeat and Animal Product QualityProteins in Food SystemsSensory Analysis and Statistical Methods
Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds | Litcius