A carregar...
Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions
Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C,...
Na minha lista:
| Publicado no: | Molecules |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8271835/ https://ncbi.nlm.nih.gov/pubmed/34209325 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26134020 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|