Art

J-GLOBAL ID：201802291081897745   Reference number：18A1798713

Release of Flavor Compounds from Micelles and O/W Emulsions

芳香物質のミセルおよびO/W型エマルションからの放出

Author (2)： SHIMA MOTOHIRO (石川県立大学生物資源環境学部食品科学科) ,  ADACHI SHUJI (京都学園大学バイオ環境学部食農学科)
Material： 日本食品工学会誌  (Japan Journal of Food Engineering)
Volume： 19  Issue： 3  Page： 153-162(J-STAGE)  Publication year： 2018 
JST Material Number： L4409A  ISSN： 1345-7942  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *emulsion ,  gas phase ,  critical micelle concentration ,  egg albumin ,  polyalkylene oxide ,  *perfume component ,  food ingredient ,  *O/W emulsion ,  concentration (ratio) ,  alcohol ,  aromatic compound ,  aliphatic alcohol ,  inorganic acid ester ,  linear monoterpene
Semi thesaurus term： ovalbumin ,  ポリグリセリンモノラウレート

Author keywords (5)： Surfactant ,  Micelle ,  Partition coefficient ,  Solubilization ,  Flavor compounds

JST classification (1)： Food chemistry,nutritional value  (FJ01020J)

Substance index (4)： Phenylethyl alcohol ,  Dodecyl sodium sulfate ,  1-Octanol ,  Geraniol

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Terms in the title (4)： 芳香物質 ,  ミセル ,  エマルション ,  放出