A carregar...
Effect of 2,2-azobis (2-amidinopropane) dihydrochloride oxidized casein on the microstructure and microrheology properties of emulsions
The impacts of protein oxidation on the droplet size and microrheology properties of casein emulsions with 20% oil content were investigated. The degree of protein oxidation was indicated by carbonyl concentration. The droplets in the emulsions of different-oxidation-degree casein had bimodal distri...
Na minha lista:
| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049262/ https://ncbi.nlm.nih.gov/pubmed/30263406 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0202-8 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|