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Structural characterization of modified whey protein isolates using cold plasma treatment and its applications in emulsion oleogels.
Gong, Wei; Guo, Xiao-Lu; Huang, Hai-Bo; Li, Xiang; Xu, Yu; Hu, Jiang-Ning.
Afiliación
  • Gong W; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Guo XL; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Huang HB; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Li X; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Xu Y; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Hu JN; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: hujiangning2005@hotmail.com.
Food Chem ; 356: 129703, 2021 Sep 15.
Article en En | MEDLINE | ID: mdl-33848680
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Emulsiones / Gases em Plasma / Proteína de Suero de Leche Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Emulsiones / Gases em Plasma / Proteína de Suero de Leche Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido