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Flavor is a mixture of organic compounds and is a quality parameter for food acceptability. During processing and storage, the concentration of flavor in foods could be diminished because of its volatility, causing a decrease in its intensity and food quality. Emulsions can mitigate flavor release upon food consumption; however, emulsions are thermodynamically unstable and are prone to develop particle size growth that contribute to instability; because of that, given their high physicaldoi:10.22161/ijeab/1.4.6 fatcat:mxbgis26kffahpbbyt5vrenvoi