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Characterization of flaxseed oil emulsions
The emulsifying capacity of surfactants (polysorbate 20, polysorbate 80 and soy lecithin) and proteins (soy protein isolate and whey protein isolate) in flaxseed oil was measured based on 1 % (w/w) of emulsifier. Surfactants showed significantly higher emulsifying capacity compared to the proteins (...
Sparad:
| I publikationen: | J Food Sci Technol |
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| Huvudupphovsmän: | , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2014
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486523/ https://ncbi.nlm.nih.gov/pubmed/26139903 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1495-3 |
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