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The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins.
Tian, Li; Zhang, Shulin; Yi, Jianhua; Zhu, Zhenbao; Decker, Eric Andrew; McClements, David Julian.
Afiliação
  • Tian L; College of Biology and Food Engineering, Anyang Institute of Technology, An yang, China.
  • Zhang S; College of Biological and Food Engineering, Huanghuai University, Zhumadian, China.
  • Yi J; College of Biology and Food Engineering, Anyang Institute of Technology, An yang, China.
  • Zhu Z; College of Biological and Food Engineering, Huanghuai University, Zhumadian, China.
  • Decker EA; College of Biological and Food Engineering, Huanghuai University, Zhumadian, China.
  • McClements DJ; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China.
J Sci Food Agric ; 102(10): 4003-4011, 2022 Aug 15.
Article em En | MEDLINE | ID: mdl-34997575
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Água / Juglans Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Água / Juglans Idioma: En Ano de publicação: 2022 Tipo de documento: Article