Your browser doesn't support javascript.
loading
The effect of vegetable oil pre-emulsified with whey protein and pectin on physicochemical properties and microstructure of low-fat yogurt.
Li, Hongjuan; Zhang, Yumeng; Liu, Xia; Li, Mengfan; Zhang, Leilei; Yang, Jingjing; Li, Dan; Li, Hongbo; Wang, Xiaopeng; Yu, Jinghua.
Afiliación
  • Li H; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, TEDA, Tianjin, China.
  • Zhang Y; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, TEDA, Tianjin, China.
  • Liu X; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, TEDA, Tianjin, China.
  • Li M; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, TEDA, Tianjin, China.
  • Zhang L; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, TEDA, Tianjin, China.
  • Yang J; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, TEDA, Tianjin, China.
  • Li D; Miao Ke Landuo (Tianjin) Food Technology Co. Ltd., Tianjin, China.
  • Li H; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, TEDA, Tianjin, China.
  • Wang X; Henan Huahuaniu Dairy Co. Ltd., Zhengzhou, China.
  • Yu J; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, TEDA, Tianjin, China.
J Food Sci ; 88(6): 2273-2285, 2023 Jun.
Article en En | MEDLINE | ID: mdl-37092311
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Aceites de Plantas / Pectinas Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Aceites de Plantas / Pectinas Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China