The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein
This article belongs to the Special Issue Application of Emulsifiers in Food.
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| Main Authors: | , , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2022
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| Subjects: | Emulsions, Lipid digestibility, Cellulose ethers, Microstructure, Rheological properties, |
| Online Access: | http://hdl.handle.net/10261/262588 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 |
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| Summary: | This article belongs to the Special Issue Application of Emulsifiers in Food. |
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