Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system

•Mechanisms of flavour–starch inclusion complexation were investigated.•Flavour–starch inclusion formation was reported to be concentration dependent.•A critical flavour concentration was needed for a stable starch–flavour complex.•Flavour compounds with low water solubility did not form starch comp...

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Veröffentlicht in:	Food chemistry 2016-05, Vol.199, p.393-400
Hauptverfasser:	Yeo, Lihe, Thompson, Donald B., Peterson, Devin G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylose - chemistry Flavoring Agents Flavour fade Flavour retention High-amylose maize starch Inclusion complex Starch - chemistry Water - chemistry X-ray diffraction X-Ray Diffraction - methods Zea mays Zea mays - chemistry
Online-Zugang:	Volltext
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