Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage

Published 2017 View Full Article

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Title
Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage
Authors
Keywords
Strawberry flavor compounds, Soy protein isolate, Xanthan gum, Release, Phase ratio variation method
Journal
FOOD CHEMISTRY
Volume 228, Issue -, Pages 595-601
Publisher
Elsevier BV
Online
2017-02-11
DOI
10.1016/j.foodchem.2017.02.040

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