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Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration.
Soo, Yuen Num; Tan, Chin Ping; Tan, Phui Yee; Khalid, Nauman; Tan, Tai Boon.
  • Soo YN; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia.
  • Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia.
  • Tan PY; Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Kuala Lumpur, Malaysia.
  • Khalid N; School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan.
  • Tan TB; Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia.
J Sci Food Agric ; 101(6): 2455-2462, 2021 Apr.
Article en En | MEDLINE | ID: mdl-33034060
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Aceite de Soja / Aceite de Palma / Aditivos Alimentarios / Manipulación de Alimentos Tipo de estudio: Evaluation_studies Límite: Humans Idioma: En Año: 2021 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Aceite de Soja / Aceite de Palma / Aditivos Alimentarios / Manipulación de Alimentos Tipo de estudio: Evaluation_studies Límite: Humans Idioma: En Año: 2021 Tipo del documento: Article