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Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.
Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion.
Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.
Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking.
Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking.
Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives.
Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability.