Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter
Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter
نویسندگان: رسول کدخدایی , علیرضا صادقی ماهونک , یحیی مقصودلو , فاطمه عباس زاده , مهران اعلمی
نشریه: JOURNAL OF FOOD PROCESSING AND PRESERVATION , , 2023 , 2023
کد مقاله |
2267 |
عنوان فارسی مقاله |
Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter |
عنوان لاتین مقاله |
Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter |
نمایه علمی معتبر |
JCR |
IF |
2.5 |
عنوان نشریه |
JOURNAL OF FOOD PROCESSING AND PRESERVATION |
شماره نشریه |
|
دوره |
2023 |
سال انتشار شمسی |
1402/01/09 |
سال انتشار میلادی |
2023 |