Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Fatemeh Alkobeisi"'
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100725- (2023)
The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase separation under destabilization conditions (i.e., heating, aging, pH, ionic strength, and freeze-thawing) may limit the widespread use of proteins as effective e
Externí odkaz:
https://doaj.org/article/2799be12a67f447abcd008196c0a1432
Publikováno v:
Food Science & Nutrition. 10:1113-1125
Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk-based yogurt increases lactose content and decreases bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9e8588507850702a3dffb7e70a6cc87
https://doi.org/10.1002/fsn3.2771
https://doi.org/10.1002/fsn3.2771
Publikováno v:
Food Hydrocolloids. 135:108206
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::482a7270d45afbe60a2fc54a303cdb74
https://doi.org/10.1016/j.foodhyd.2022.108206
https://doi.org/10.1016/j.foodhyd.2022.108206
Publikováno v:
Food Hydrocolloids. 126:107488
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3ad5fea430f4a6c32a25b82d06afb53
https://doi.org/10.1016/j.foodhyd.2022.107488
https://doi.org/10.1016/j.foodhyd.2022.107488