Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum
Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum
نویسندگان: رسول کدخدایی , آرش کوچکی , مرجان سلیمان پور
نشریه: Food Research International , 1 , , 2013
کد مقاله |
906 |
عنوان فارسی مقاله |
Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum |
عنوان لاتین مقاله |
Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum |
نمایه علمی معتبر |
JCR |
IF |
|
عنوان نشریه |
Food Research International |
شماره نشریه |
1 |
دوره |
|
سال انتشار شمسی |
|
سال انتشار میلادی |
2013 |