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pro vyhledávání: '"Guangjin Zeng"'
Autor:
Jingrong Ma, Chuang Pan, Haiming Chen, Weijun Chen, Jianfei Pei, Ming Zhang, Qiuping Zhong, Wenxue Chen, Guangjin Zeng
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100984- (2023)
This research aimed to investigate the effects of protein concentration (0.2 %-1.0 %), ionic strength (100–500 mM NaCl), and heat treatment (temperature: 80 and 90℃; time: 15 and 30 min) on the interfacial and emulsifying properties of coconut gl
Externí odkaz:
https://doaj.org/article/6f0e26d5d7b54b6fb099b3022fc9e5b9
