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pro vyhledávání: '"Agnès Gacel"'
Autor:
Jilu Feng, Karin Schroën, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Claire C. Berton-Carabin
Publikováno v:
Journal of Agricultural and Food Chemistry, 71(11), 4717-4728
Journal of Agricultural and Food Chemistry 71 (2023) 11
Journal of Agricultural and Food Chemistry 71 (2023) 11
Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurring in coffe
Autor:
Jilu Feng, Claire C. Berton-Carabin, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Karin Schroën
Publikováno v:
Food Hydrocolloids 139 (2023)
Food Hydrocolloids, 139
Food Hydrocolloids, 139
The use of conventional food stabilizers (e.g., surfactants and animal-derived proteins) is not in line with consumer demands for natural products. This has led to a great interest in novel emulsion stabilizers. In this paper, we explore the emulsifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85ec71caf9a67c0043b9129818455b36
https://research.wur.nl/en/publications/coffee-melanoidins-as-emulsion-stabilizers
https://research.wur.nl/en/publications/coffee-melanoidins-as-emulsion-stabilizers