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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.
Afiliação
  • 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 em En | MEDLINE | ID: mdl-26841309
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pectinas / Raízes de Plantas / Proteínas de Soja / Beta vulgaris / Emulsificantes / Aditivos Alimentares / Mastigação Idioma: En Revista: J Sci Food Agric Ano de publicação: 2016 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pectinas / Raízes de Plantas / Proteínas de Soja / Beta vulgaris / Emulsificantes / Aditivos Alimentares / Mastigação Idioma: En Revista: J Sci Food Agric Ano de publicação: 2016 Tipo de documento: Article País de afiliação: China