The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods
This article belongs to the Special Issue Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends.
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2020
|
| Subjects: | Gelled emulsion, Lipid digestibility, Sodium caseinate, Rheology, Whey protein isolate, Condensed tannins, |
| Online Access: | http://hdl.handle.net/10261/238203 http://dx.doi.org/10.13039/501100003176 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100003329 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|