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Characterisation of ß-carotene partitioning in protein emulsions: Effects of pre-treatments, solid fat content and emulsifier type.
Wan Mohamad, W A Fahmi; McNaughton, Donald; Augustin, Mary Ann; Buckow, Roman.
Afiliación
  • Wan Mohamad WAF; Centre for Biospectroscopy, School of Chemistry, Faculty of Science, Monash University, Clayton, Victoria 3800, Australia; Department of Food Industry, Faculty of Bioresource and Food Industry, Universiti Sultan Zainal Abidin, 22200 Terengganu, Malaysia; CSIRO Agriculture and Food, Werribee, Victori
  • McNaughton D; Centre for Biospectroscopy, School of Chemistry, Faculty of Science, Monash University, Clayton, Victoria 3800, Australia.
  • Augustin MA; CSIRO Agriculture and Food, Werribee, Victoria 3030, Australia.
  • Buckow R; CSIRO Agriculture and Food, Werribee, Victoria 3030, Australia. Electronic address: roman.buckow@csiro.au.
Food Chem ; 257: 361-367, 2018 Aug 15.
Article en En | MEDLINE | ID: mdl-29622223
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Beta Caroteno / Emulsionantes / Proteína de Suero de Leche Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Beta Caroteno / Emulsionantes / Proteína de Suero de Leche Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido