Effects of sucrose monopalmitate (P90), Tween 80 and modified starch on coffee aroma retention and release in coffee oil-based emulsions

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Title
Effects of sucrose monopalmitate (P90), Tween 80 and modified starch on coffee aroma retention and release in coffee oil-based emulsions
Authors
Keywords
Instant coffee, Modified starch, Sucrose monopalmitate, Tween 80, Controlled aroma release, Coffee oil
Journal
FOOD HYDROCOLLOIDS
Volume 66, Issue -, Pages 128-135
Publisher
Elsevier BV
Online
2016-12-21
DOI
10.1016/j.foodhyd.2016.12.021

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