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Emulsion type factors influencing formation

The broad diversity in functionality of carbohydrates also offers substantial opportunity for than to influence the mass transport of flavorants. Their ability to form gels, impart viscosity, or promote emulsion formation in food systems are all factors that influence mass transport (dynamic release during eating) of odorants during eating. This section of this chapter will provide an overview of how carbohydrates will influence flavor release from foods. Discussion is organized by carbohydrate type. [Pg.145]

To serve as a complete theoretical description of emulsions, a theory must be able to explain and predict all aspects of emulsion formation, stability, and type (O/W or W/0), the influence of environmental factors such as temperature and pressure, the... [Pg.282]

See other pages where Emulsion type factors influencing formation is mentioned: [Pg.461]    [Pg.240]    [Pg.2]    [Pg.77]    [Pg.1824]    [Pg.258]    [Pg.104]    [Pg.102]    [Pg.115]    [Pg.278]    [Pg.216]    [Pg.59]    [Pg.336]   
See also in sourсe #XX -- [ Pg.5 ]



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