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Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions
In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6048366/ https://ncbi.nlm.nih.gov/pubmed/30018492 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.38.3.476 |
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