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Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum.
Ghaderi, Sajad; Hesarinejad, Mohammad Ali; Shekarforoush, Elhamalsadat; Mirzababaee, Seyyed Mahdi; Karimpour, Farzad.
Afiliación
  • Ghaderi S; Faculty of Health and Nutrition Yasuj University of Medical Sciences Yasuj Iran.
  • Hesarinejad MA; Department of Food Processing Research Institute of Food Science & Technology (RIFST) Mashhad Iran.
  • Shekarforoush E; Department of Food Science University of Copenhagen Copenhagen Denmark.
  • Mirzababaee SM; Department of Food Machinery Design Research Institute of Food Science & Technology (RIFST) Mashhad Iran.
  • Karimpour F; Social Determinants of Health Research Center Yasuj University of Medical Sciences Yasuj Iran.
Food Sci Nutr ; 8(10): 5571-5579, 2020 Oct.
Article en En | MEDLINE | ID: mdl-33133559
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2020 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2020 Tipo del documento: Article Pais de publicación: Estados Unidos