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Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions
In this study, the effects of the double emulsification method on the rheological properties, particle size, and stability of low-fat mayonnaise were studied. Different water-phase-to-oil ratios (2:8 and 4:6) of primary emulsions and different stabilizer types (sodium caseinate, xanthan gum, and lec...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049241/ https://ncbi.nlm.nih.gov/pubmed/30263452 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0248-7 |
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