Effects of Lipids and Emulsifiers on the Release of Strawberry Aroma Compounds in Soy‐Based Emulsions

Effects of Lipids and Emulsifiers on the Release of Strawberry Aroma Compounds in Soy‐Based Emulsions

ABSTRACT To explore the effects of lipids and emulsifiers on the release of strawberry aroma compounds in soy‐based emulsions, the release of seven strawberry aroma compounds (limonene, ethyl hexanoate, (Z)‐3‐hexenyl acetate, ethyl 2‐methylbutanoate, ethyl butanoate, (Z)‐3‐hexenol, and diacetyl) was...

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Bibliographic Details
Main Authors: Jiao Xu, Maomao Zeng, Zhaojun Wang, Qiuming Chen, Fang Qin, Jie Chen, Zhiyong He
Format: Article
Language:English
Published: Wiley 2024-12-01
Series:Food Bioengineering
Subjects:
emulsifiers
lipids
phase ratio variation method
release
soy protein isolates
Online Access:https://doi.org/10.1002/fbe2.12112
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https://doi.org/10.1002/fbe2.12112

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