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

Isolation of colloidal particles from porcine bone soup and their interaction with murine peritoneal macrophage

(2019) Huiqin Wang et al.   Journal of Functional Foods

Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments

(2019) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

(2018) Jun Qi et al.   FOOD HYDROCOLLOIDS

Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates

(2018) Juan Wang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang et al.   FOOD RESEARCH INTERNATIONAL

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

(2018) Mengdie Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of olive oil on the preparation of nanoemulsions and its effect on aroma release

(2018) Jing-Nan Ren et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of genomic selection for intramuscular fat content in breast muscle in Chinese local chickens

(2018) R. Liu et al.   ANIMAL GENETICS

Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking

(2018) Takahiko Doi et al.   FOOD RESEARCH INTERNATIONAL

Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts

(2017) David Chua et al.   INTERNATIONAL DAIRY JOURNAL

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

(2017) Jun Qi et al.   JOURNAL OF FOOD SCIENCE

Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zein hydrolysates

(2017) Yuanyuan Li et al.   PROCESS BIOCHEMISTRY

Effects of heat treatment on the emulsifying properties of pea proteins

(2016) Weiwei Peng et al.   FOOD HYDROCOLLOIDS

A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken

(2016) Xiuli Wei et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Sophorolipid n-Alkyl Ester Chain Length on Its Interfacial Properties at the Almond Oil–Water Interface

(2016) Amanda Koh et al.   LANGMUIR

Food emulsions as delivery systems for flavor compounds: A review

(2015) Like Mao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

(2015) Kun Wang et al.   FOOD HYDROCOLLOIDS

Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics

(2015) Essam Hebishy et al.   Innovative Food Science & Emerging Technologies

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

(2014) Huan Tan et al.   ACS Applied Materials & Interfaces

Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach

(2014) Kun Wang et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Chicken Soup Stock Using Aroma Extract Dilution Analysis

(2014) Yukiko Takakura et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Determination of volatile compounds in turbot (Psetta maxima) during refrigerated storage by headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2014) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein

(2012) Nuria Calero et al.   FOOD HYDROCOLLOIDS

Rheological properties of protein films

(2010) Brent S. Murray   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Active Interfacial Shear Microrheology of Aging Protein Films

(2010) Prajnaparamita Dhar et al.   PHYSICAL REVIEW LETTERS

Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

(2008) Mónica Flores et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Intranasal nanoemulsion based brain targeting drug delivery system of risperidone

(2008) Mukesh Kumar et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS