Research of thixotropy of emulsion sauce with buttermilk concentrate during storage
نویسندگان
چکیده
منابع مشابه
Stability of lutein encapsulated whey protein nano-emulsion during storage
Lutein is a hydrophobic carotenoid that has multiple health functions. However, the application of lutein is limited due to its poor solubility in water and instability under certain conditions during storage. Hereby we generated lutein loaded nano-emulsions using whey protein isolate (WPI) or polymerized whey protein isolate (PWP) with assistance of high intensity ultrasound and evaluate their...
متن کاملthe effect of e-64 on the developmental competence of sheep cocs during in vitro maturation
in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.
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ژورنال
عنوان ژورنال: Eastern-European Journal of Enterprise Technologies
سال: 2015
ISSN: 1729-4061,1729-3774
DOI: 10.15587/1729-4061.2015.38083