Učitavanje...
The effects of biomacromolecules on the physical stability of W/O/W emulsions
The effect of bovine serum albumin (BSA), whey protein isolate (WPI), whey protein hydrolysate (WPH), sodium caseinate (SC), carboxymethylcellulose sodium (CMC), fish gelatin (FG), high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), gum Arabic (GA), ι-carrageenan (CGN), and hydroxyp...
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| Izdano u: | J Food Sci Technol |
|---|---|
| Glavni autori: | , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2017
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5306041/ https://ncbi.nlm.nih.gov/pubmed/28242946 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2488-9 |
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