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Linear and non-linear rheological properties of water–ethanol hybrid pectin gels for aroma enhancement

Whereas water–ethanol hybrid gels present an opportunity to realize aroma enhancement, translating hypothesis into practice is limited by poorly defined viscoelastic characteristics of those gels. In this work, the linear and non-linear rheological properties of water–ethanol hybrid pectin gels (WEP...

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Principais autores: Yuan Tian, Qinghui Song, Zhenjun Liu, Fayin Ye, Yun Zhou, Guohua Zhao
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2022-06-01
coleção:Food Chemistry: X
Assuntos:
Pectin
Ethanol
Gel
Rheology
Large amplitude oscillatory shear
Aroma release
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2590157522001262
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