Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Geraldine Lafitte"'
Publikováno v:
Food Chemistry. 151:324-332
Thermal treatment effect (70 or 80 °C for 5 or 30 min) was evaluated on functional properties of whey protein isolate (WPI) dispersions used for the development of novel vitamin A delivery systems based on emulsion gel beads. This process combines a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b100e641b30d32b5fbeca6406c2aee3
https://doi.org/10.1016/j.foodchem.2013.11.071
https://doi.org/10.1016/j.foodchem.2013.11.071
Autor:
Nissim Garti, Richard M. Faulks, Susan Southon, Geraldine Lafitte, Edgar Acosta, Justas Barauskas, Tommy Nylander, Ernesto M. Hernandez, Idit Yuli-Amar, Lauren A. Shaw, H. Faraji, T. Aoki, D. Djordjevic, D.J. McClements, Eric A. Decker, Dganit Danino, Ory Ramon, Yoav D. Livney, Muriel Subirade, Lingyun Chen, Eyal Shimoni, Cristina M. Sabliov, C.E. Astete, Kasipathy Kailasapathy, Claude P. Champagne, S.J. Lee, D.Y. Ying, Anna Millqvist-Fureby
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::870a85d52f854a45eea79bf8d951d7cd
https://doi.org/10.1016/b978-1-84569-145-5.50021-4
https://doi.org/10.1016/b978-1-84569-145-5.50021-4
