Oleosome interfacial engineering to enhance their functionality in foods
This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability....
Kaydedildi:
| Asıl Yazarlar: | , , , , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2024-01-01
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| Seri Bilgileri: | Current Research in Food Science |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S266592712400008X |
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