The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing
Volatilization of flavor substances may reduce consumers' perception of flavor, and the research on preservation of flavor substances by high internal phase emulsions (HIPEs) under freeze–thaw conditions is still blank. Herein, flavor HIPEs prepared by adding more than 15% litsea cubeba oil in...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300202X |