Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure
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چکیده
منابع مشابه
Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure.
The structural properties of oil-in-water (O/W) emulsions, as well as their oxidative stability upon storage at 50 °C, were studied. Eight different formulations were prepared, with the aim of studying the effect of three variables: the composition of the oil phase, the presence of the flavonoid rutin and the homogenization procedure on the structure and the oxidative stability. It was found th...
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ژورنال
عنوان ژورنال: Food technology and biotechnology
سال: 2020
ISSN: 1334-2606,1330-9862
DOI: 10.17113/ftb.58.02.20.6210