Effect of Alyssum homolocarpum seed gum, tween 80 and NaCl on droplets characteristics, olow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions
Effect of Alyssum homolocarpum seed gum, tween 80 and NaCl on droplets characteristics, olow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions
نویسندگان: رسول کدخدایی , آرش کوچکی
نشریه: FOOD HYDROCOLLOIDS , 5 , 25 , 2011
کد مقاله |
728 |
عنوان فارسی مقاله |
Effect of Alyssum homolocarpum seed gum, tween 80 and NaCl on droplets characteristics, olow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions |
عنوان لاتین مقاله |
Effect of Alyssum homolocarpum seed gum, tween 80 and NaCl on droplets characteristics, olow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions |
نمایه علمی معتبر |
JCR |
IF |
5.089 |
عنوان نشریه |
FOOD HYDROCOLLOIDS |
شماره نشریه |
5 |
دوره |
25 |
سال انتشار شمسی |
1389/12/15 |
سال انتشار میلادی |
2011 |