Quillaja saponin-based hollow salt particles as solid carriers for enhancing sensory aroma with reduced sodium intake
Author:
Affiliation:
1. Research and Development Center of Food Proteins
2. Department of Food Science and Engineering
3. South China University of Technology
4. Guangzhou 510640
5. People's Republic of China
Abstract
QS-based hollow salt particles were developed that improve flavor performance with reduced sodium intake.
Funder
National Natural Science Foundation of China
China Postdoctoral Science Foundation
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01371J
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