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Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
Hou, Jun-Jie; Guo, Jian; Wang, Jin-Mei; Yang, Xiao-Quan.
Afiliación
  • Hou JJ; Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
  • Guo J; Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
  • Wang JM; Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
  • Yang XQ; Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
J Sci Food Agric ; 96(13): 4449-56, 2016 Oct.
Article en En | MEDLINE | ID: mdl-26841309
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Pectinas / Raíces de Plantas / Proteínas de Soja / Beta vulgaris / Emulsionantes / Aditivos Alimentarios / Masticación Idioma: En Revista: J Sci Food Agric Año: 2016 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Pectinas / Raíces de Plantas / Proteínas de Soja / Beta vulgaris / Emulsionantes / Aditivos Alimentarios / Masticación Idioma: En Revista: J Sci Food Agric Año: 2016 Tipo del documento: Article País de afiliación: China