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Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation.
Nourbehesht, Newsha; Shekarchizadeh, Hajar; Soltanizadeh, Nafiseh.
Afiliación
  • Nourbehesht N; Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
  • Shekarchizadeh H; Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran. Electronic address: shekarchizadeh@cc.iut.ac.ir.
  • Soltanizadeh N; Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
Ultrason Sonochem ; 42: 585-593, 2018 Apr.
Article en En | MEDLINE | ID: mdl-29429707
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Sonicación / Aceite de Salvado de Arroz / Inulina Idioma: En Revista: Ultrason Sonochem Año: 2018 Tipo del documento: Article País de afiliación: Irán
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Sonicación / Aceite de Salvado de Arroz / Inulina Idioma: En Revista: Ultrason Sonochem Año: 2018 Tipo del documento: Article País de afiliación: Irán